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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. broil the green chilies in the oven turning often to evenly darken skin (don't blacken as the skins won't come off). | 2. peel skin from chilies and dice. | 3. boil tomatoes & jalapeños for 5 minutes or until you notice the skin pulling away from tomato; peel the tomatoes. | 4. blend the tomatoes, onion, half of the jalepenos, 1/2 of the cilantro, the garlic, the juice from the lemon and vinegar until smooth. Add remaining ingredients and chill for 2 hours. add sea salt to taste. if you like your salsa mild use yellow chilies instead of jalapeños. this will give you the chili flavor with a lot less heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5			201.0495	43.449	9.8291	2.2339
lemon	1			1.2808	0.4116	0.0486	0.0132
jalapeno	2 -4			0.0	0.0	0.0	0.0
green chilies	3			291.4543	72.0	0.0	0.0
cilantro	3/4	cup		2.76	0.4404	0.2556	0.0624
onion	1	cup		64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
tomato jalapeno	1	can	diced	-	-	-	-
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0

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