Directions:
- Roast peppers until skins are black, then scrape charred peels off.
- Roast onions until browned and tender.
- Roast tomatoes until skins split.
- Put the vegetables along with remaining ingredients into food processor and puree to relish consistency (the mixture will be somewhat thin).
- Pour into sauce pan and simmer for4-5 hours or until cooked down and all vegetables are cooked.
- For a milder version, just seed the jalapeños before puréeing.
- This will stay good in fridge for several weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.91 Kcal (510 kJ) | ||
| Calories from fat | 1.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 41.18mg | 2% | |
| Potassium | 851.75mg | 18% | |
| Total Carbs | 26.55g | 9% | |
| Sugars | 14.85g | 59% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 3.57g | 7% | |
| Vitamin C | 217.7mg | 363% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 25.6mg | 142% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 27.69 Kcal (116 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 9.35mg | 2% | |
| Potassium | 193.47mg | 18% | |
| Total Carbs | 6.03g | 9% | |
| Sugars | 3.37g | 59% | |
| Dietary Fiber | 1.8g | 32% | |
| Protein | 0.81g | 7% | |
| Vitamin C | 49.4mg | 363% | |
| Vitamin A | 0.4mg | 61% | |
| Iron | 5.8mg | 142% | |
| Calcium | 15.4mg | 7% | |
* 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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