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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results. | 2. Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste. | 3. Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	lbs	ripe peeled cored seeded	312.9791	69.3997	16.3293	2.7216
onion	1		cut	64.0	14.944	1.76	0.16
jalapeno	1/2	lb	cut	65.771	14.7418	2.0638	0.8391
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
salt	2	teaspoons		-	-	-	-
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
cilantro	1	tablespoon	dried	0.23	0.0367	0.0213	0.0052
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995

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