Fresh Salsa I

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place the jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven for 15 minutes, or until roasted. Remove from the heat and cut off the stems.

3. 3

   Put the jalapeno chile peppers, the garlic, the onion, the white sugar, the salt, the ground cumin, and the diced tomatoes with green chile peppers into a blender or food processor. Pulse for a few seconds to chop. Stir in the whole peeled tomatoes. Pulse again until you reach the desired consistency. Transfer to a medium bowl. Cover and refrigerate until serving.

• Calories 18.21 kcal Low Source
• Protein 0.22 g Low Source
• Carbs 3.75 g Moderate
• Total Fat 0.01 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 44.29 mg Low Source
• Fiber 0.31 g Low Source
• Sugar 1.01 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 45.57 mg Low Source
• Iron 0.05 mg Low Source
• Potassium 44.09 mg Low Source
• Vitamin A 0.74 mcg_rae Low Source
• Vitamin C 6.72 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅