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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied. | 2. Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	cups	peeled peeled seeded chopped	124.2	27.54	6.48	1.08
tomato	1	cup		26.82	5.7961	1.3112	0.298
green chilies	2	cups	seeded chopped	129.6	32.016	0.0	0.0
banana pepper	1	cup	chopped	33.48	6.6339999999999995	2.0584	0.5579999999999999
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
garlic clove	6		chopped	-	-	-	-
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
oregano leaf	2	teaspoons		-	-	-	-
salt	1 1/2	1/2		-	-	-	-

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