Jalapeno Pepper Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups drained canned tomatoes, preferably imported
- ½cup finely chopped onion
- ¼cup finely chopped, loosely packed fresh coriander
- 1 or 2drained canned jalapeno peppers
- 1 or 2fresh whole jalapenos
- Salt to taste, if desired
- ¼teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
21 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour this into a mixing bowl.
- Step 2
Add the onion and coriander.
- Step 3
Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
- Step 4
Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the bowl. After each addition taste the sauce, and add more pepper according to taste. Add salt and pepper and serve.
- Leftover sauce can be frozen.
Private Notes