Directions:
- Fill a Dutch oven two-thirds with water; bring to a boil. Score an âXâ on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop and place in a stockpot.
- Add the chilies, onions, celery and jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly. In a food processor, process juice in batches until blended. Strain and discard seeds and pulp. Return puree to a large saucepan.
- Stir in the remaining ingredients; heat through. Cool. To serve, refrigerate until chilled or transfer to storage containers. May be refrigerated for up to 3 days or frozen for up to 3 months. Yield: 15 servings (1 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 688.21 Kcal (2881 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2578.03mg | 107% | |
| Potassium | 6873.67mg | 146% | |
| Total Carbs | 157.24g | 52% | |
| Sugars | 119.57g | 478% | |
| Dietary Fiber | 31.56g | 126% | |
| Protein | 29.32g | 59% | |
| Vitamin C | 407.9mg | 680% | |
| Iron | 0.5mg | 3% | |
| Calcium | 336.3mg | 34% | |
| Amount Per 100 g | |||
| Calories | 23.14 Kcal (97 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 86.68mg | 107% | |
| Potassium | 231.12mg | 146% | |
| Total Carbs | 5.29g | 52% | |
| Sugars | 4.02g | 478% | |
| Dietary Fiber | 1.06g | 126% | |
| Protein | 0.99g | 59% | |
| Vitamin C | 13.7mg | 680% | |
| Calcium | 11.3mg | 34% | |
* 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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