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Add a photoServings: 1
Ingredients
- 1 can diced tomatoes - (14 1/2 ounce)
- 3 Tbsp. canned diced jalapenos
- 1 Tbsp. white vinegar
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 c. thinly-sliced Spanish onion
Directions
- Combine diced tomatoes, jalapenos, vinegar and spices in a food processor. Run food processor on high speed for just a few moments till the tomatoes have been nearly pureed, yet still chunky. The jalapenos should be minced into visible chopped bits. Be careful not to over-process.
- Pour the mix into a bowl and add in the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.
- This recipe yields 1 1/2 c..
- Comments: You can easily double the recipe by using the larger 28-oz cans of diced tomatoes, and just doubling all the other ingredients. Use it as a dip for tortilla chips or possibly plop it onto any of your favorite dishes from Large eggs to taco salads for which extra special chain restaurant zing.
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 237g | |
| Calories 44 | |
| Calories from Fat 5 | 11% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3025mg | 126% |
| Potassium 427mg | 12% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.14g | 3% |
| Protein 1.81g | 3% |
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