Salsa Ii
Ingredients
- 6 pounds roma (plum) tomatoes ⓘ
- 1/4 pound roma (plum) tomatoes, chopped ⓘ
- 2 tablespoons garlic powder ⓘ
- 1/4 cup lemon juice ⓘ
- 1 1/2 tablespoons salt ⓘ
- 1 tablespoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin ⓘ
- 1 red onion, chopped ⓘ
- 1 white onion, chopped ⓘ
- 1 yellow onion, chopped ⓘ
- 1 pound jalapeno peppers, chopped ⓘ
Instructions
- Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
- Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Nutrition & Diet Analysis (per serving)
373
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).