Advertisement
Ingredients
2 cups well-drained canned tomatoes, preferably imported
½ cup finely chopped onions
2 tablespoons finely chopped fresh coriander
1 bottled pickled jalapeno pepper, drained
1 whole fresh jalapeno pepper (see note)
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
9 grams carbs; 41 calories; 4 grams fiber; 459 milligrams sodium; 2 grams protein; 6 grams sugar
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.
Powered by
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