Ingredients
48
48 servings
- •4 jalapeno chile peppers
- •5 cloves garlic, finely chopped
- •1 onion, finely chopped
- •1 tablespoon white sugar
- •1 teaspoon salt
- •0.25 teaspoon ground cumin
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •1 (28 ounce) can whole peeled tomatoes
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
- Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Nutritional Facts
Per 48 servings
- Calories: 6
- Carbohydrate: 2g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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