Directions:
- Preheat oven to 400 degrees F (200 degrees C).
- Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
- Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.94 Kcal (264 kJ) | ||
| Calories from fat | 1.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 1168.99mg | 49% | |
| Potassium | 252.02mg | 5% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 43.5mg | 72% | |
| Iron | 0.3mg | 2% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.91 Kcal (209 kJ) | ||
| Calories from fat | 0.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 926.94mg | 49% | |
| Potassium | 199.84mg | 5% | |
| Total Carbs | 11.6g | 5% | |
| Sugars | 6.48g | 33% | |
| Dietary Fiber | 1.9g | 10% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 34.5mg | 72% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.2mg | 4% | |
* 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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