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Ingredientes
- 1 onion
- 1 green pepper
- 3 tomatoes
- 1 (8 ounce.) can tomato paste
- Garlic salt
- Sugar
- 2 tbsp. butter
- 12 red chili piquins
Direcciones
- Heat butter in skillet. Cook minced onion and minced green pepper till glazed. Add in minced tomatoes, tomato paste, 1 (6 ounce.) can water, garlic salt and chili piquins. Stir and taste. Cook for 15 min, add in more water if it becomes too thick. Keep in refrigerator for 2 weeks. Try it on scrambled Large eggs, for Large eggs ranchero, on tacos, with tostitos. Can be added to melted cheese to make delicious chili con queso.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 801g | |
| Calories 484 | |
| Calories from Fat 218 | 45% |
| Total Fat 24.91g | 31% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1534mg | 64% |
| Potassium 3004mg | 86% |
| Total Carbs 64.08g | 17% |
| Dietary Fiber 15.2g | 51% |
| Sugars 40.19g | 27% |
| Protein 13.07g | 21% |
