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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add peeled red onion, salt, white vinegar and minced garlic to blender. | 2. Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor! | 3. Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest. | 4. Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender. | 5. Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	3/4	ounces		-	-	-	-
jalapeno	2 -3	ounces		0.0	0.0	0.0	0.0
cilantro	1	ounce		6.5204	1.0404	0.6038	0.1474
tomato	3	ounces		15.3087	3.3084	0.7484	0.1701
salt	1 1/2	1/2		-	-	-	-
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
garlic	4	teaspoons	minced	16.688	3.7027	0.7123	0.055999999999999994

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