Mexican Table Sauce
- Total Time
- 10 minutes
- Rating
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Ingredients
- 2cups well-drained canned tomatoes, preferably imported
- ½cup finely chopped onions
- 2tablespoons finely chopped fresh coriander
- 1bottled pickled jalapeno pepper, drained
- 1whole fresh jalapeno pepper (see note)
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (3 servings)
40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the tomatoes into the container of a food processor or electric blender. Blend until they are coarsely chopped. The tomatoes should not become too soupy. Pour the mixture into a bowl.
- Step 2
Add the chopped onions and coriander.
- Step 3
Trim off the ends of each jalapeno pepper. Do not remove the seeds. Chop the peppers and add them to the bowl. Add salt and pepper. Blend thoroughly.
- If fresh jalapenos are not available, use two bottled jalapenos in this recipe.
Private Notes