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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop all ingredients except for the peppers and put them in a very large stockpot to boil. | 2. Roast all peppers (except for habaneros) in the oven until the skin bubbles (some may be black). Drop the peppers in cold water and peel the skin off. Process all the peppers including habaneros (and the onion if desired) in the food processor until very fine. *warning----do not touch the peppers after processing---the oil sticks to your fingers and burns very badly! Use a spoon and add to the salsa. | 3. Boil about half an hour (until the tomatoes cook down) and pour into a large bowl and refrigerate before eating. Serve with lots of tortilla chips and prepare to be addicted! It also goes well in all mexican dishes. You can also add it to some velveeta for queso dip. Freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	20 -40		diced	0.0	0.0	0.0	0.0
habanero	1 -3		chopped	-	-	-	-
anaheim chilies	8			-	-	-	-
cayenne pepper	3 -4			0.0	0.0	0.0	0.0
serrano pepper	6 -7			0.0	0.0	0.0	0.0
cilantro	1 -2	bunch	chopped	-	-	-	-
garlic clove	1		chopped	-	-	-	-
white onion	1/2		chopped	32.0	7.472	0.88	0.08
kale	6 -7		chopped	0.0	0.0	0.0	0.0
spinach	4	cups	chopped	27.6	4.356	3.432	0.46799999999999997
salt	2	tablespoons		-	-	-	-

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