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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin. | 2. Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed. | 3. This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix. | 4. At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify. | 5. This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		peeled diced	248.2759	55.0525	12.9535	2.1589
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
jalapeno pepper	2		seeded chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
salt	2	teaspoons		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	1/2 - 3/4		chopped	0.0	0.0	0.0	0.0

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