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Ingredientes
- 14 lg. jalapeno peppers
- 8 tomatoes (the bigger, the milder)
- 1 lg. garlic clove
- 1 bunch cilantro
- 1 lg. onion
- Salt to taste
- Crushed red pepper to taste
Direcciones
- Bring water to boil. Put first 5 ingredients in the pot and boil for 40 min till vegetables look cooked. Drain. Put all the ingredients in the blender. Blend till desired consistency. Add in salt and red pepper to taste.
- RECOMMENDATIONS: For milder salsa, reduce the number of jalapeno peppers. For hotter salsa, use Serrano peppers with the jalapenos. To make green salsa, substitute the 8 tomatoes with 16 green tomatoes. For better result, cook the salsa in oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1494g | |
| Calories 337 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.72g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 3365mg | 96% |
| Total Carbs 72.3g | 19% |
| Dietary Fiber 22.4g | 75% |
| Sugars 44.44g | 30% |
| Protein 14.57g | 23% |
