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Ingredients
2 cups drained canned tomatoes, preferably imported
½ cup finely chopped onion
¼ cup finely chopped, loosely packed fresh coriander
1 or 2 drained canned jalapeno peppers
1 or 2 fresh whole jalapenos
Salt to taste, if desired
¼ teaspoon freshly ground black pepper
Nutritional analysis per serving
5 grams carbs; 21 calories; 2 grams fiber; 240 milligrams sodium; 1 gram protein; 3 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.
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Preparation
- Step 1
Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour this into a mixing bowl.
- Step 2
Add the onion and coriander.
- Step 3
Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
- Step 4
Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the bowl. After each addition taste the sauce, and add more pepper according to taste. Add salt and pepper and serve.
Leftover sauce can be frozen.
Private Notes