Directions:
- Put the fresh romas through a victorio strainer to make sauce.
- Finely grind the onions, half the garlic and half the jalapenos in a food processor.
- Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick.
- Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.8 Kcal (1310 kJ) | ||
| Calories from fat | 0.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 969.2mg | 40% | |
| Potassium | 3623.52mg | 77% | |
| Total Carbs | 70.78g | 24% | |
| Sugars | 50.19g | 201% | |
| Dietary Fiber | 16.62g | 66% | |
| Protein | 16.1g | 32% | |
| Vitamin C | 248.3mg | 414% | |
| Iron | 0.1mg | 1% | |
| Calcium | 181mg | 18% | |
| Amount Per 100 g | |||
| Calories | 19.73 Kcal (83 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 61.14mg | 40% | |
| Potassium | 228.6mg | 77% | |
| Total Carbs | 4.47g | 24% | |
| Sugars | 3.17g | 201% | |
| Dietary Fiber | 1.05g | 66% | |
| Protein | 1.02g | 32% | |
| Vitamin C | 15.7mg | 414% | |
| Calcium | 11.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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