Ingredients:
- 20 jalapeno peppers, sliced , remove seeds if you want less heat.
- pinch of paprika , optional.
Directions:
- 1. In a medium sauce, combine oil, jalapeno peppers, garlic, cumin, onion and salt.
- 2. Cook 4 - 5 minutes over high heat.
- 3. Add water, reduce heat to a simmer and cook 20 minutes, stirring often.
- 4. Remove from heat and allow to cool to room temperature.
- 5. Transfer to a food processor, add the cilantro and puree until smooth.
- 6. If it seems a bit thick to you add some water or beer.
- 7. Pour into a sterilized jar with a tight lid.
- Never had it last very long but reckon it will stay fresh about 3 months in the refrigerator! This is hot but should not cause encendido rojo rulacho, maybe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.35 Kcal (35 kJ) | ||
| Calories from fat | 2.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 117.48mg | 5% | |
| Potassium | 42.88mg | 1% | |
| Total Carbs | 1.47g | 0% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 17mg | 28% | |
| Calcium | 6.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 19.77 Kcal (83 kJ) | ||
| Calories from fat | 5.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 0% | |
|---|---|---|---|
| Sodium | 278.13mg | 5% | |
| Potassium | 101.52mg | 1% | |
| Total Carbs | 3.49g | 0% | |
| Sugars | 1.67g | 3% | |
| Dietary Fiber | 1.21g | 2% | |
| Protein | 0.5g | 0% | |
| Vitamin C | 40.4mg | 28% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.8mg | 1% | |
* 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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