Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces). | 2. Chop cilantro ,onion ,garlic and add to tomatoes. | 3. Chop jalepenos with seeds and put in to 10 quart stock pot. | 4. Add cumin, salt and vinegar and stir all together. | 5. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours. | 6. Boil down to about half to get rid of all the extra tomato water. | 7. I use 3 cup reusable plastic containers. | 8. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa. | 9. Place lids on and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	20			804.1979	173.7961	39.3163	8.9355
cilantro	2	cups		7.36	1.1744	0.6816	0.1664
onion	2			120.0	28.02	3.3	0.3
garlic clove	10			-	-	-	-
salsa	10			-	-	-	-
habanero pepper	6			-	-	-	-
green pepper	2	cups	chopped	59.6	13.8272	2.5628	0.5066
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
sea salt	1/4	cup		-	-	-	-
vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
lime juice	6			-	-	-	-

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