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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop your vegetables, I usually hand chop, this last time, I used the processor, the pieces were considerably smaller, so I would keep it in between, depending on what YOU enjoy. I save the tomato juice, but it does make for a wet salsa. | 2. The amount of tomatoes you use is twice the onion, use as many jalapeños as you can stand. I taste test frequently during the making of this, to make sure that we aren't overdoing any of it. I use the green pepper for more color, so it varies how much of that I use. This is really just a kind of broad spectrum recipe, the possibilities are endless. | 3. We have substituted one yellow pepper for one of two green peppers. We've added a small can of tomato juice, also added 4 Roma tomatoes. My sister and husband really enjoyed putting pineapple in it. We took out the tequila and put a couple of splashes of white wine vinegar, also. | 4. Combine ingredients in a large bowl, add tequila, chill and serve. | 5. I am not sure how many servings this gives, or the prep time -- as fast as your hands can chop. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	2			128.0	29.888	3.52	0.32
rom tomato	8			-	-	-	-
jalapeno pepper	2 -3			0.0	0.0	0.0	0.0
green pepper	2			47.6	11.0432	2.0468	0.4046
cilantro				-	-	-	-
salt				-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
tequila	1	fluid		-	-	-	-

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