Hot Salsa - Blender Style

1. 1. add vinegar, peppers, onion and cilantro to blender and pulse until evenly chopped.

2. 2. add whole tomato cans and repeat pulse until well blended (do not set to blend, it will become too "saucy").

3. 3. add seasonings and salt until all tomato bitterness has been removed.

4. 4. refrigerate for 1 hour and serve.

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Nutrient	Quantity
Total fats	1.0759 g
Protein	5.7962 g
Carbohydrates	33.4792 g
Energy	159.4583 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0208 g
Water	621.4217 g
Aspartic acid	0.7602 g
Calcium, Ca	89.4884 mg
Lutein + zeaxanthin	558.8379 g
Fiber, total dietary	8.2421 g
Carotene, beta	2010.2633 g
Niacin	2.8512 mg
Vitamin A, RAE	187.8716 g
Arginine	0.2664 g
Riboflavin	0.1299 mg
Tocopherol, beta	0.0447 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	2.3521 g
Stigmasterol	0.0006 mg
Sodium, Na	31.9699 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0049 g
Total lipid (fat)	1.0759 g
Manganese, Mn	0.9496 mg
Fructose	8.3654 g
Proline	0.095 g
Fatty acids, total saturated 16:0	0.1475 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.5841 g
Choline, total	39.9241 mg
Sugars, total	18.7841 g
Serine	0.1535 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.044 g
Vitamin B-6	0.5597 mg
Selenium, Se	0.9876 g
Ash	2.9321 g
Fatty acids, total saturated 18:1 undifferentiated	0.1587 g
Pantothenic acid	0.6067 mg
Phenylalanine	0.1645 g
Beta-sitosterol	0.0004 mg
Copper, Cu	0.3405 mg
Betaine	0.658 mg
Thiamin	0.2409 mg
Methionine	0.0311 g
Iron, Fe	1.7299 mg
Carbohydrate, by difference	33.4792 g
Phosphorus, P	160.3959 mg
Folate, total	97.5481 g
Tocopherol, gamma	0.5738 mg
Lycopene	11495.6772 g
Alanine	0.1586 g
Valine	0.1191 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.3838 g
Glycine	0.1288 g
Carotene, alpha	451.3209 g
Glucose (dextrose)	8.7979 g
Fatty acids, total saturated 14:0	0.0066 g
Zinc, Zn	1.0704 mg
Isoleucine	0.1064 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.4054 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.1597 g
Tocotrienol, alpha	0.1136 mg
Vitamin A, IU	3729.4632 IU
Folate, DFE	97.5481 g
Tryptophan	0.05 g
Vitamin C, total ascorbic acid	73.2724 mg
Phytosterols	55.8044 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0883 g
Vitamin K (phylloquinone)	36.9532 g
Fatty acids, total saturated	0.2009 g
Histidine	0.0866 g
Fatty acids, total monounsaturated	0.1637 g
Threonine	0.1567 g
Folate, food	97.5481 g
Cryptoxanthin, beta	0.1859 g
Vitamin E (alpha-tocopherol)	2.4517 mg
Magnesium, Mg	69.2965 mg
Lysine	0.1863 g
Potassium, K	1346.6353 mg
Cystine	0.0479 g
Fluoride, F	12.2325 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Onion	1	64	14.944	0.16
Tomato	2 cans	80.4198	17.3796	0.8936
Vinegar	0.25 cup	12.5475	0.5557	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	1 pinch	0.0048	0.0008	0.0001
jalapeno pepper	1	0	0	0
garlic salt	0 teaspoon	0	0	0