original recipe adapted for my family
In medium pot, heat vegetable oil over medium. Add onion, garlic, green bell pepper, and jalapenos. Cook, stirring occasionally, until onion is soft, about 4 minutes. Add diced tomatoes, tomato sauce, and white vinegar. Season with coarse salt and bring to a ripid simmer. Cook, stirring occasionally, until vegetables are tender and mixture thickens slightly, about 5 minutes. Season to taste with vinegar and salt.
To store, refrigerate in an airtight container, up to 1 week.
Makes 1 1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1163g) | ||
Recipe Makes: Servings | ||
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Calories: 422 | ||
Calories from Fat: 144 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4510.9mg | 156 % | |
Potassium 3261.4mg | 86 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 16.6g | 66 % | |
Sugars, other 50.1g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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