Ingredients:
- 20 -40 fresh tomatoes, diced
- 1 -3 habanero, finely chopped (seeds included!)
- 8 anaheim chilies
- 6 -7 serrano peppers
Directions:
- Chop all ingredients except for the peppers and put them in a very large stockpot to boil.
- Roast all peppers (except for habaneros) in the oven until the skin bubbles (some may be black). Drop the peppers in cold water and peel the skin off. Process all the peppers including habaneros (and the onion if desired) in the food processor until very fine. *warning-do not touch the peppers after processing-the oil sticks to your fingers and burns very badly! Use a spoon and add to the salsa.
- Boil about half an hour (until the tomatoes cook down) and pour into a large bowl and refrigerate before eating. Serve with lots of tortilla chips and prepare to be addicted! It also goes well in all mexican dishes. You can also add it to some velveeta for queso dip. Freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 22.23 Kcal (93 kJ) | ||
| Calories from fat | 2.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Sodium | 580.63mg | 24% | |
| Potassium | 272.03mg | 6% | |
| Total Carbs | 4.33g | 1% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 21.2 Kcal (89 kJ) | ||
| Calories from fat | 2.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 553.83mg | 24% | |
| Potassium | 259.47mg | 6% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 2.51g | 11% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 1.72g | 4% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 39.1mg | 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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