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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (48g) Recipe makes 20 servings The following items or measurements are not included below: pepper |
||
| Calories 13 | ||
| Calories from Fat 0 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 202mg | 8% | |
| Potassium 115mg | 3% | |
| Total Carbohydrate 3.4g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.8g | ||
| Protein 0.4g | 0% | |
Ingredients
- 28 ounces canned crushed tomatoes
- 4 jalapenos, chopped, with seeds (cut off stems!)
- 1/4 cup cilantro
- 1 small onion, chopped
- 3-4 garlic cloves
- 1-2 dash garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lime, juice of
- 6-7 dashes Tabasco sauce
Directions
1
Place jalapenos, cilantro, and onions in food processor. Process until smooth.2
Combine everything in a medium bowl. Stir well.3
Store in tightly sealed container in refrigerator.
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- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Food Processor/Blender
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