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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove seeds and stems from jalapenos and serrano chilies. | 2. Combine all ingredients in a large bowl, except the last two. | 3. Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time. | 4. Add blended mixture to fresh ingredients and mix well. | 5. Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
yellow onion	1/4	cup	chopped	28.71	1.7096	0.2066	2.349
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
jalapeno	1	tablespoon	seeded diced	1.6312	0.3656	0.0512	0.0208
serrano chilies	2			-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
salt	1/4	teaspoon		-	-	-	-
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
tomato puree	1/2	cup	canned crushed	47.5	11.225	2.0625	0.2625

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