Ingredients
16
16 servings
- •6 Roma tomatoes
- •3 serrano peppers
- •2 jalapeno peppers
- •¼ white onion
- •2 tablespoons fresh cilantro leaves, or to taste
- •salt to taste
Instructions
- Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
- Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.
Nutritional Facts
Per 16 servings
- Calories: 6
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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