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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scald, peel, core, and quarter the tomatoes. | 2. Squeeze out the seeds and excess juice and finely chop the pulp. | 3. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. | 4. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. | 5. Add the remaining ingredients and cook for 30 minutes. | 6. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. | 7. Seal in hot sterilized jars. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	25			819.0	176.995	40.04	9.1
red pepper	3		seeded chopped sweet	3.75	0.8259	0.1753	0.0412
celery	1	bunch	Chopped	-	-	-	-
onion	6		Chopped	360.0	84.06	9.9	0.9
garlic	3	cloves	Minced	13.41	2.9754	0.5724	0.045
allspice	2	tablespoons		31.56	8.6544	0.7308	1.0428
cider vinegar	2	cups		100.38	4.4454	0.0	0.0
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0
pickling salt	2	tablespoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049

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