Directions:
- Preheat oven to 400 degrees F.
- Put the jalapeno chile peppers on a medium sized baking sheet and bake for 15 minutes, until roasted. Remove them from the oven and cut off stems.
- Combine the can of diced tomatoes (with peppers), jalapeno chile peppers, onion, garlic, ground cumin, salt and sugar, and place in a blender or food processor. Slice using the pulse setting for a couple of seconds then mix in whole peeled tomatoes. Again, using the pulse setting, slice until you’ve reached your desired consistency. Pour into a medium sized bowl. Cover and place in the refrigerator to chill until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2.62 Kcal (11 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 48.71mg | 2% | |
| Potassium | 10.5mg | 0% | |
| Total Carbs | 0.61g | 0% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 1.8mg | 3% | |
| Calcium | 1.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 49.91 Kcal (209 kJ) | ||
| Calories from fat | 0.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 926.94mg | 2% | |
| Potassium | 199.84mg | 0% | |
| Total Carbs | 11.6g | 0% | |
| Sugars | 6.48g | 1% | |
| Dietary Fiber | 1.9g | 0% | |
| Protein | 1.28g | 0% | |
| Vitamin C | 34.5mg | 3% | |
| Iron | 0.3mg | 0% | |
| Calcium | 28.2mg | 0% | |
* 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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