Directions:
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
- Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.05 Kcal (1842 kJ) | ||
| Calories from fat | 245.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.26g | 42% | |
|---|---|---|---|
| Sodium | 2385.42mg | 99% | |
| Potassium | 2188.85mg | 47% | |
| Total Carbs | 46.42g | 15% | |
| Sugars | 32.62g | 130% | |
| Dietary Fiber | 8.7g | 35% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 153.4mg | 256% | |
| Iron | 0.1mg | 1% | |
| Calcium | 123.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 43.91 Kcal (184 kJ) | ||
| Calories from fat | 24.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 42% | |
|---|---|---|---|
| Sodium | 238.02mg | 99% | |
| Potassium | 218.4mg | 47% | |
| Total Carbs | 4.63g | 15% | |
| Sugars | 3.25g | 130% | |
| Dietary Fiber | 0.87g | 35% | |
| Protein | 1g | 20% | |
| Vitamin C | 15.3mg | 256% | |
| Calcium | 12.3mg | 12% | |
* 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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