Directions:
- Put all ingredients in a blender and pulse about 20 seconds or to desired consistency. Pour into container and chill 4hrs to overnight. Lasts about 3-4 days refrigerated.
- If you are using jalapeno or seranos add about 2-3 Tbl of the vinegar juice they are canned in-it really makes a great tasting salsa.
- The 1/2 tsp sugar helps with any bitterness that may develope from the chilli powder or onion.
- I recomend using only red or white onions-not yellow.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.55 Kcal (32 kJ) | ||
| Calories from fat | 5.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 244.81mg | 10% | |
| Potassium | 10.61mg | 0% | |
| Total Carbs | 0.54g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 127.72 Kcal (535 kJ) | ||
| Calories from fat | 98.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 1% | |
|---|---|---|---|
| Cholesterol | 5.64mg | 0% | |
| Sodium | 4142.85mg | 10% | |
| Potassium | 179.48mg | 0% | |
| Total Carbs | 9.07g | 0% | |
| Sugars | 3.54g | 1% | |
| Dietary Fiber | 2.58g | 1% | |
| Protein | 1.63g | 0% | |
| Vitamin C | 9.2mg | 1% | |
| Iron | 1.1mg | 0% | |
| Calcium | 42.4mg | 0% | |
* 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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