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Ingredients
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4 jalapeno chile peppers
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5 cloves garlic, finely chopped
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1 onion, finely chopped
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1 tablespoon white sugar
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1 teaspoon salt
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¼ teaspoon ground cumin
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 (28 ounce) can whole peeled tomatoes
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
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Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Nutrition Facts (per serving)
6 | Calories |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 6 | |
% Daily Value * | |
Sodium 74mg | 3% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 0g | 0% |
Vitamin C 3mg | 3% |
Calcium 8mg | 1% |
Iron 0mg | 1% |
Potassium 44mg | 1% |
* 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.