Directions:
- Halve and seed the peppers.
- Chop the onion.
- Mince the garlic.
- Simmer all vegetables until tender with enough water to steam, but not enough to cover. It is easy to get this too soupy.
- Remove from heat when tender, add salt, vinegar, and oil.
- Puree in food processor.
- Blend in sour cream if you want to tame the heat. If made with hot jalapenos, this can be pretty aggressive. Adding a bit of vinegar also tames the heat. Can keep but does not can well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.87 Kcal (2646 kJ) | ||
| Calories from fat | 307.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.15g | 53% | |
|---|---|---|---|
| Sodium | 5848.05mg | 244% | |
| Potassium | 2364.15mg | 50% | |
| Total Carbs | 77.25g | 26% | |
| Sugars | 39.75g | 159% | |
| Dietary Fiber | 28.5g | 114% | |
| Protein | 10.8g | 22% | |
| Vitamin C | 1014.8mg | 1691% | |
| Iron | 0.3mg | 2% | |
| Calcium | 167.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 58.3 Kcal (244 kJ) | ||
| Calories from fat | 28.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 53% | |
|---|---|---|---|
| Sodium | 539.59mg | 244% | |
| Potassium | 218.13mg | 50% | |
| Total Carbs | 7.13g | 26% | |
| Sugars | 3.67g | 159% | |
| Dietary Fiber | 2.63g | 114% | |
| Protein | 1g | 22% | |
| Vitamin C | 93.6mg | 1691% | |
| Calcium | 15.5mg | 17% | |
* 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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