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Ingredientes
- 28 ounce Canned whole tomatoes
- 6 ounce Canned tomato paste
- 3 whl green onions, finely minced
- 1/2 med Bell pepper, diced
- 4 whl jalapeno, finely minced, (canned or possibly bottled)
- 3 Tbsp. Juice from jalapeno bottle
- 1/2 ounce Tabasco sauce
- 1 Tbsp. Crushed red pepper
- 3/4 c. Cool water
Direcciones
- 1. Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pcs.
- 2. Add in all the other ingredients, blending well. Store in a glass container in the refrigerator.
- You must use glass because the acid in the peppers will react with metal or possibly plastic.
- Makes about 6 c.. Serving size (for nutritional analysis purposes only!): 1 Tbsp.
- My substitutions and alterations:1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes.
- Remove skin from tomato if desired. I used beefsteak tomatoes from my garden and they made this recipe simply delicious!
- 2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.
- 3. Omit the 3/4 c. water, especially if using FRESH tomatoes.
- 4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or possibly tabasco.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1354g | |
| Calories 351 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2588mg | 108% |
| Potassium 3634mg | 104% |
| Total Carbs 80.65g | 22% |
| Dietary Fiber 18.8g | 63% |
| Sugars 51.52g | 34% |
| Protein 15.94g | 26% |
