Directions:
- Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one-quarter.
- Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
- NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.62 Kcal (74 kJ) | ||
| Calories from fat | 3.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 0% | |
| Sodium | 63.69mg | 3% | |
| Potassium | 71.78mg | 2% | |
| Total Carbs | 3.77g | 1% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.41 Kcal (240 kJ) | ||
| Calories from fat | 10.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 1% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 0% | |
| Sodium | 207.5mg | 3% | |
| Potassium | 233.88mg | 2% | |
| Total Carbs | 12.29g | 1% | |
| Sugars | 2.23g | 3% | |
| Dietary Fiber | 3.39g | 4% | |
| Protein | 2.4g | 1% | |
| Vitamin C | 22.4mg | 11% | |
| Iron | 3.5mg | 6% | |
| Calcium | 103.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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