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INGREDIENTS

1/4 c Cider vinegar
3 To 6 jalapeno peppers,
2 tb Ground chili powder (New
1/4 ts Ground cumin
1/2 c White onion, minced
3 lb Ripe, red tomatoes, washed
4 Garlic ; minced

Servings

INSTRUCTIONS

(Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett

NOTES

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Nutrition

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Serving Size: 1 Serving (1394g)
Recipe Makes: 1 Servings

Calories: 26
Calories from Fat: 3 (12%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.8mg		0 %
Potassium 81.4mg		2 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 4.3g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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