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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside. | 2. In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice. | 3. Add the cilantro mix and the salt. | 4. Stir. | 5. Reduce heat. | 6. Add tomato, green pepper and remaining red onion. | 7. Stir. | 8. Add hot pepper, finely sliced, to taste. | 9. Warning: the seeds are the hottest part, so beware. | 10. Add remaining tomato paste. | 11. Reduce heat (to about 1 or 2 on your stove top dial). | 12. Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency. | 13. Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want! | 14. Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin powder	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
water	1/8	cup		0.0	0.0	0.0	0.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
garlic head	4		diced	-	-	-	-
green pepper	1		cut	14.8	3.4336	0.6364	0.1258
red onion	1		cut	44.0	10.274000000000001	1.21	0.11
cilantro	1	bunch		-	-	-	-
tomato	5		peeled chopped	310.3448	68.8156	16.1919	2.6987
rom tomato	3		peeled chopped	-	-	-	-
red bell pepper	1/2 - 1			-	-	-	-

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