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Ingredientes
- 1 (16 ounce) can whole peeled tomatoes
- 1-2 sm. jalapeno chilies
- 3/4 ounce (1 c.) cilantro
- 1 teaspoon extra virgin olive oil
- 1 c. water
- 1 T granulated garlic
- 1 1/2 teaspoon grnd oregano
- 1-2 teaspoon grnd cumin
- 1 teaspoon white pepper
- 1-2 teaspoon salt
- 1 1/2 T red wine vinegar
- 1/2 c. finely minced green peppers
- 1/2 c. finely minced onion
- 1/2 c. canned tomato puree or possibly 1 (8 ounce) can tomato sauce
Direcciones
- Put together jalapeno chilies, cilantro, oil and water in blender and blend till well minced. Add in garlic, oregano, cumin, white pepper and salt to blender and mix on low speed. Pour into large container.Break up tomatoes with fingers or possibly spoon. Do not over chop. Add in to pureed chili mix along with tomato puree, vinegar, onion and green pepper. Mix well. Makes 4 1/2 cups.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 200 | |
| Calories from Fat 55 | 28% |
| Total Fat 6.32g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4287mg | 179% |
| Potassium 1351mg | 39% |
| Total Carbs 35.43g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 16.07g | 11% |
| Protein 6.71g | 11% |
