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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. tomatoes (including juice, I used these whole, peeled plum tomatoes)
- 1 small yellow onion (peeled and roughly chopped)
- 2 jalepeno peppers (de-stemmed and roughly chopped, I prefer 2; remove seeds to greatly reduce heat level)
- 3 cloves garlic (peeled and finely chopped)
- 1 1/2 tsp. ground cumin (or to taste)
- 1 1/2 tsp. salt (or to taste, remember some brands of tomatoes and chips are much saltier than others)
- 1 tsp. granulated sugar (optional and to taste, balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
- 2 handfuls cilantro leaves (discard stems, I prefer 2)
- 3 Tbsp. lime juice
- 3/4 cup corn (optional)
- 3/4 cup canned black beans (drained and rinsed, optional)
- corn chips (for serving)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium980mg41% |
| Potassium760mg22% |
| Protein6g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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