Recipe Details
Ingredients
-
2jalapeno peppers
-
1(28 ounce) canwhole tomatoes in juice
-
1slicewhite onion
-
1teaspoonminced garlic
-
½teaspoonground cumin
-
¼teaspoondried oregano
-
¼teaspoonsalt
Cooking Directions
-
Remove stems from jalapeño peppers and seeds from one jalapeño. Place both jalapeño peppers, tomatoes with liquid, onion, garlic, cumin, oregano, and salt in a blender; pulse to desired consistency.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories10 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 107mg |
5% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 1g |
|
| Protein 0g |
1% |
| Vitamin C 6mg |
6% |
| Calcium 17mg |
1% |
| Iron 1mg |
3% |
| Potassium 99mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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