Directions:
- Peel first layer of skin off onion and cut in half.
- In medium sauce pot bring water to boil.
- Add Peppers, Onion, and Tomatoes to pot.
- Boil till Peppers are soft, and Tomato skin is cracking.
- Drain water, cool till Peppers and Tomatoes can be handled.
- Remove skin from Tomatoes and remove stem from Peppers.
- Place Tomatoes, Peppers, Onions, Salt, and Corn Oil in blender or food processor.
- Blend to desired consistency (i prefer a smoother blend).
- Pour back into pot and cook just until salsa darkens and thickens slightly.
- Refrigerate when cool lasts for 7 days in fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.4 Kcal (169 kJ) | ||
| Calories from fat | 15.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Sodium | 298.47mg | 12% | |
| Potassium | 261.85mg | 6% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 26.2mg | 44% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 17.1 Kcal (72 kJ) | ||
| Calories from fat | 6.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 3% | |
|---|---|---|---|
| Sodium | 126.34mg | 12% | |
| Potassium | 110.83mg | 6% | |
| Total Carbs | 2.38g | 2% | |
| Sugars | 1.57g | 15% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 0.49g | 2% | |
| Vitamin C | 11.1mg | 44% | |
| Calcium | 10.8mg | 3% | |
* 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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