Source: Cooking, Texas Style
In blender or food processor, mix 1 tomato, the jalapenos, onion, garlic and cilantro. Blend or process til finely chopped. Add remaining tomatoes and blend only til finely chopped. Don’t puree or overblend. Add salt and 1 to 2 Tbsp. water, depending on juiciness of tomatoes. The sauce will keep in the refrigerator for up to 1 week. Makes 2 cups.
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Serving Size: 1 Recipe (848g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 190 | ||
Calories from Fat: 15 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.6mg | 1 % | |
Potassium 1927.8mg | 51 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 31.3g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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