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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle. | 2. Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins. | 3. Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers. | 4. Place Tomatoes and Jalapenos into VitaMix or Blender. | 5. Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender. | 6. Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo. | 7. Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat. | 8. Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful). | 9. Cook salsa over medium heat for 10 minutes stirring frequently. | 10. Add Salt & Pepper to taste. | 11. Can be served warm with home made tortilla chips - refrigerate balance. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	9		ripe	254.61	56.457	13.284	2.214
jalapeno	3			4.8938	1.0969	0.1536	0.0624
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	4			-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
cumin	1/2	tablespoon	ground	11.25	1.3272	0.5343	0.6681
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper				-	-	-	-

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