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Ingredients
- 3 lb Ripe, red tomatoes, washed and halved
- 3 x To 6 jalapeno peppers, stemmed and seeded
- 4 x Cloves garlic, chopped through a garlic press
- 1/2 c. White onion, chopped
- 2 Tbsp. Grnd chili pwdr (New Mexican, if possible)
- 1/4 tsp Grnd cumin
- 1/4 c. Cider vinegar
Directions
- (Makes about 1-1/2 qts) Garlic salt or possibly salt to taste
- Roast tomato halves in a baking pan at 400 degrees for 20 min. You may need two pans. Cold. Drain and throw away any clear juices in bottom of pan.
- In two batches, place cooled tomato halves in food processor or possibly blender and roughly puree. Don't over-process. Add in pcs of jalapeno while processing second batch, pulsing on and off.
- Place tomato-pepper puree in a wide, 4-qt saucepan with garlic, onions, chili pwdr, cumin and vinegar. Simmer 10 min, then taste. Add in more seasonings and salt, if you like. Chill or possibly freeze.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 95 | |
| Calories from Fat 17 | 18% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 176mg | 7% |
| Potassium 317mg | 9% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.79g | 3% |
| Protein 3.38g | 5% |
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