Tomatoes should be blanched and skinned.
Cilantro should be fresh, washed and chopped.
Mix all the ingredients into a large saucepan, stirring occasionaly.
Bring to boil and simmer for 20 to 30 minutes.
Immediately put in jars and turn upside down.
Refridgerate when cool.
Best served with nachos or with breakfast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 14.9mg||1 %|
|Potassium 721.6mg||19 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 15.8g|
|Protein 3.2g||5 %|
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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: 84
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