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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put tomatoes, garlic, serranos whole with stem, onion peeled, to boil in enough water to cover in a saucepan for about 20 minutes rolling boil with salt to taste, about 2 tablespoons. | 2. All ingredients should be very soft but not mushy drain but reserve water used. Let veggies cool in a bowl. | 3. While this is boiling or veggies are cooling finely chop whole bunch of cilantro, stems removed. | 4. Put veggies into your blender, blend well, add the cilantro little by little. You may have to do the blending with half of the veggies at a time. | 5. Into blender also add oregano, black pepper and vinegar, you may have to add more salt (to taste). | 6. Once all is blended slowly add in some of the reserved water to thin it out as desired. | 7. Allow to cool completely then refrigerate promptly. | 8. Use a good container with an airtight lid and do not dip into this container if you want it to last, pour into a bowl so as to not contaminate batch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4 -5			0.0	0.0	0.0	0.0
garlic clove	3			-	-	-	-
serrano pepper	2 -4			0.0	0.0	0.0	0.0
yellow onion	1			-	-	-	-
salt	2	tablespoons		-	-	-	-
cilantro	1	bunch		-	-	-	-
mexican oregano	1	tablespoon		-	-	-	-
black pepper	2	tablespoons		34.638000000000005	8.8251	1.4338	0.4499
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.