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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the fresh romas through a victorio strainer to make sauce. | 2. Finely grind the onions, half the garlic and half the jalapenos in a food processor. | 3. Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick. | 4. Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	10 -15			-	-	-	-
onion	1 -2		sweet	0.0	0.0	0.0	0.0
garlic	1			4.47	0.9918	0.1908	0.015
jalapeno pepper	10			16.3125	3.6562	0.5119	0.2081
canning salt	2	tablespoons		-	-	-	-
garlic	2	tablespoons	granulated	4.47	0.9918	0.1908	0.015
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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