Ingredients
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2 jalapeno peppers
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1 (28 ounce) can whole tomatoes in juice
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1 slice white onion
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1 teaspoon minced garlic
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½ teaspoon ground cumin
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¼ teaspoon dried oregano
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¼ teaspoon salt
Directions
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Remove stems from jalapeño peppers and seeds from one jalapeño. Place both jalapeño peppers, tomatoes with liquid, onion, garlic, cumin, oregano, and salt in a blender; pulse to desired consistency.
Nutrition Facts (per serving)
10 | Calories |
0g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 10 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 107mg | 5% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 6mg | 6% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 99mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.