Jalapeno Pepper Sauce

Ingredients

• 2 cups drained canned tomatoes, preferably imported
• ½ cup finely chopped onion
• ¼ cup finely chopped, loosely packed fresh coriander
• 1 or 2 drained canned jalapeno peppers
• 1 or 2 fresh whole jalapenos
• Salt to taste, if desired
• ¼ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    4 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 38 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 cups

Preparation

1. Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour this into a mixing bowl.
2. Add the onion and coriander.
3. Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
4. Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the bowl. After each addition taste the sauce, and add more pepper according to taste. Add salt and pepper and serve.

• Leftover sauce can be frozen.

10 minutes