Assemble the ingredients in a blender in the order given - jalapeno peppers on the bottom, then tomatoes, etc. The blender will be very full, so make sure the lid is on good or you'll have a mess. Pulse on the chop speed for one second at at time and alternate punching ingredients down into blender with a wooden spoon until blended, but not long enough that it will turn into liquid. Serve with tortillas fried in butter or tortillas chips. Keeps for about a week in the refrigerator.
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|Serving Size: 1 recipe (1462g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (22%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 4390.5mg||151 %|
|Potassium 3278.5mg||86 %|
|Total Carbohydrate 140.6g||41 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 120.2g|
|Protein 14g||20 %|
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Calories per serving: 719
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