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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped. | 2. Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins. | 3. Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed. | 4. Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa. | 5. If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes. | 6. For best flavor, refrigerate over night to let flavors mingle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	3 -4		ripe quartered seeded	-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
garlic clove	2 -3			-	-	-	-
jalapeno pepper	2		quartered seeded	3.2625	0.7312	0.1024	0.0416
onion	1		cut	44.0	10.274000000000001	1.21	0.11
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake	1/8 - 1/4	teaspoon		-	-	-	-
salt	1/8	teaspoon		-	-	-	-

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