Directions:
- Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
- Drain, reserving liquid.
- Repeat until all vegetables have been processed.
- Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
- If it is too spicy, add more tomatoes.
- Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
- Will keep for up to one week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.52 Kcal (203 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 879.34mg | 37% | |
| Potassium | 320.59mg | 7% | |
| Total Carbs | 11.11g | 4% | |
| Sugars | 7.18g | 29% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 43.2mg | 72% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.3mg | 35% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 29.65 Kcal (124 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 537.35mg | 37% | |
| Potassium | 195.9mg | 7% | |
| Total Carbs | 6.79g | 4% | |
| Sugars | 4.39g | 29% | |
| Dietary Fiber | 1.34g | 9% | |
| Protein | 0.92g | 3% | |
| Vitamin C | 26.4mg | 72% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.9mg | 35% | |
| Calcium | 14.5mg | 2% | |
* 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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