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Anna Larsson: "Delicious! Thick, warm (not hot, I took out most o…" Read More
7Ingredients
45Minutes
70Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. red jalapeno peppers
- 1 medium yellow onion (chopped, about 1 cup)
- 5 cloves garlic (chopped)
- 8 oz. tomato sauce
- 1/4 cup red wine vinegar
- 1 tsp. lemon juice
- salt (to taste)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium430mg18% |
| Potassium240mg7% |
| Protein2g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium4% |
| Iron4% |
* 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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Reviews(1)
Anna Larsson 7 months ago
Delicious! Thick, warm (not hot, I took out most of the seeds) and a little sweet (from the tomato sauce). I roasted the onion and garlic with the jalapeños rather than cooking them separately on the stove. Will be yummy with a tofu scramble, simple beans or avocado toast so it’s subtle taste shines through. I made it a second time and left the seeds and membranes on about half of the peppers. It came out a little hotter than I wanted. Next time, leave the seeds in just a quarter of the peppers.