Canned Tomato Salsa

1. Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.

2. For smoother salsa use crushed tomatoes and let the blender run as long as needed.

3. For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.

4. Flavor improves over time but this should be used within a few days.

5. Refrigerate unused portions.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.9094 g
Protein	4.8001 g
Carbohydrates	35.4939 g
Energy	153.044 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0359 g
Water	312.5515 g
Aspartic acid	0.5245 g
Calcium, Ca	79.3375 mg
Lutein + zeaxanthin	537.732 g
Fiber, total dietary	5.4474 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	1822.5631 g
Niacin	2.1928 mg
Vitamin A, RAE	165.1978 g
Arginine	0.1425 g
Riboflavin	0.1793 mg
Tocopherol, beta	0.0765 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.026 g
Glutamic acid	1.2977 g
Stigmasterol	0.48 mg
Sodium, Na	46.1965 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0062 g
Total lipid (fat)	0.9094 g
Manganese, Mn	0.8318 mg
Fructose	1.1888 g
Proline	0.1036 g
Fatty acids, total saturated 16:0	0.0994 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0279 g
Sucrose	13.6887 g
Choline, total	30.9793 mg
Sugars, total	26.5807 g
Serine	0.1129 g
Fatty acids, total saturated 10:0	0.0019 g
Fatty acids, total saturated 18:0	0.0338 g
Vitamin B-6	0.5489 mg
Selenium, Se	2.7942 g
Ash	2.0848 g
Fatty acids, total saturated 18:1 undifferentiated	0.1491 g
Pantothenic acid	1.6681 mg
Phenylalanine	0.1105 g
Beta-sitosterol	0.32 mg
Copper, Cu	0.3583 mg
Betaine	0.2047 mg
Thiamin	0.2111 mg
Methionine	0.036 g
Iron, Fe	2.1994 mg
Carbohydrate, by difference	35.4939 g
Phosphorus, P	112.4842 mg
Folate, total	47.0189 g
Tocopherol, gamma	0.1734 mg
Fatty acids, total saturated 4:0	0.0018 g
Lycopene	0.46 g
Alanine	0.1179 g
Valine	0.1225 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.2814 g
Glycine	0.1091 g
Carotene, alpha	246.6808 g
Glucose (dextrose)	0.6715 g
Fatty acids, total saturated 14:0	0.0043 g
Zinc, Zn	0.4678 mg
Isoleucine	0.1062 g
Tocopherol, delta	0.0045 mg
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	0.3208 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.1697 g
Tocotrienol, alpha	0.0285 mg
Vitamin A, IU	3310.7047 IU
Folate, DFE	47.0189 g
Tryptophan	0.0315 g
Vitamin C, total ascorbic acid	123.6464 mg
Phytosterols	2.916 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0261 g
Fatty acids, total saturated 20:0	0.0018 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0751 g
Vitamin K (phylloquinone)	89.0995 g
Fatty acids, total saturated	0.1592 g
Histidine	0.0625 g
Fatty acids, total monounsaturated	0.156 g
Threonine	0.1007 g
Folate, food	47.0189 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Cryptoxanthin, beta	80.145 g
Vitamin E (alpha-tocopherol)	3.0676 mg
Magnesium, Mg	44.3555 mg
Lysine	0.1489 g
Potassium, K	816.1437 mg
Cystine	0.0522 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Tomato	1 can	62.069	13.7631	0.5397
black pepper	1 teaspoon	5.773	1.4708	0.075
cilantro	1 cup	3.68	0.5872	0.0832
Garlic Clove	3	13.41	2.9754	0.045
jalapeño	0.5 cup	13.05	2.925	0.1665
kosher salt	0.5 tablespoon	0	0	0
yellow onion	0.75	0	0	0
lime	1	0	0	0