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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel,core, seed and coarsely chop tomatoes. | 2. You should have 10 cups. | 3. Peel and finely chop onions. | 4. Heat oil in a large pot over medium heat. | 5. When hot, add onions and garlic. | 6. Cook, stirring often, until onions are soft. | 7. Meanwhile, seed and finely chop jalapenos. | 8. Seed and coarsely chop sweet peppers. | 9. When onions are soft, stir in tomato paste. | 10. Add tomatoes, peppers, vinegar, paprika, sugar and salt. | 11. For extra heat stir in cayenne. | 12. Bring to boil and lower heat until it gently boils. | 13. Cook uncovered stirring occasionally until thickened, about 30 minutes. | 14. Store covered in refrigerator for 1 week or freeze. | 15. Flavor improves in the refrigerator or freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	10 -12		ripe	0.0	0.0	0.0	0.0
onion	2			120.0	28.02	3.3	0.3
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic	8	cloves	minced	35.76	7.9344	1.5264	0.12
green chili	8	can	diced	719.6402	170.1949	35.982	3.5982
green pepper red	2 -3		sweet	-	-	-	-
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
salt	1 1/2	1/2		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554

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