Salsa Enchilosa

1. Shell tomatillos, garlic, and onion, and cut off stems from.

2. peppers and tomatoes.

3. Put all unreserved ingredients in a large pot, cover with water, and.

4. boil for 15 minutes (from time water starts to boil). Peel off tomato.

5. (not tomatillo) skins and discard. Blend these cooked items into puree.

6. and add to a large bowl along with salt. Chop up all remaining items.

7. and add to bowl with puree mixture. Mix well, then chill overnight.

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Nutrient	Quantity
Total fats	11.8959 g
Protein	31.5454 g
Carbohydrates	177.2688 g
Energy	836.7833 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3531 g
Water	2665.4539 g
Aspartic acid	2.6997 g
Calcium, Ca	463.5884 mg
Lutein + zeaxanthin	7948.3823 g
Fiber, total dietary	47.3909 g
Fatty acids, total saturated 22:0	0.0102 g
Carotene, beta	8971.8299 g
Niacin	26.6756 mg
Vitamin A, RAE	844.4485 g
Arginine	1.182 g
Riboflavin	0.9366 mg
Tocopherol, beta	0.7259 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1701 g
Glutamic acid	7.8718 g
Sodium, Na	118.0679 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0658 g
Total lipid (fat)	11.8959 g
Manganese, Mn	4.8884 mg
Fructose	33.2963 g
Proline	0.3448 g
Fatty acids, total saturated 16:0	1.3489 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2109 g
Sucrose	3.168 g
Choline, total	215.3674 mg
Sugars, total	93.9926 g
Serine	0.6126 g
Fatty acids, total saturated 10:0	0.0085 g
Fatty acids, total saturated 18:0	0.4575 g
Vitamin B-6	4.4215 mg
Selenium, Se	18.4396 g
Ash	15.3208 g
Fatty acids, total saturated 18:1 undifferentiated	1.613 g
Pantothenic acid	4.3063 mg
Phenylalanine	0.6341 g
Copper, Cu	1.9439 mg
Betaine	1.796 mg
Thiamin	1.2989 mg
Methionine	0.1596 g
Iron, Fe	11.1719 mg
Carbohydrate, by difference	177.2688 g
Phosphorus, P	930.9667 mg
Folate, total	424.2314 g
Tocopherol, gamma	1.9413 mg
Fatty acids, total saturated 4:0	0.0136 g
Lycopene	37977.48 g
Alanine	0.578 g
Valine	0.5804 g
Fatty acids, total saturated 18:2 undifferentiated	4.3633 g
Glycine	0.5305 g
Carotene, alpha	1786.7293 g
Glucose (dextrose)	29.7889 g
Fatty acids, total saturated 14:0	0.04 g
Zinc, Zn	6.013 mg
Isoleucine	0.4951 g
Tocopherol, delta	0.034 mg
Fatty acids, total saturated 12:0	0.0102 g
Fatty acids, total polyunsaturated	4.7095 g
Leucine	0.7109 g
Tocotrienol, alpha	0.3436 mg
Vitamin A, IU	16752.077 IU
Folate, DFE	424.2314 g
Tryptophan	0.1895 g
Vitamin C, total ascorbic acid	735.5036 mg
Phytosterols	151.32 mg
Fatty acids, total polyunsaturated 16:1 c	0.0102 g
Fatty acids, total polyunsaturated 18:1 c	0.085 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	0.3203 g
Vitamin K (phylloquinone)	250.9851 g
Fatty acids, total saturated	1.8821 g
Histidine	0.3475 g
Fatty acids, total monounsaturated	1.6619 g
Threonine	0.5992 g
Folate, food	424.2314 g
Fatty acids, total polyunsaturated 17:0	0.0034 g
Cryptoxanthin, beta	357.2044 g
Vitamin E (alpha-tocopherol)	22.8669 mg
Magnesium, Mg	402.7292 mg
Lysine	0.7555 g
Potassium, K	6973.4907 mg
Cystine	0.2009 g
Fluoride, F	37.468 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	3 ounces	126.7222	28.117	0.4252
Onion	3	128	29.888	0.32
Tomato	12	265.68	57.4164	2.952
cilantro	0	0	0	0
jalapeno pepper	0.75 lb	98.6565	22.1127	1.2587
habanero pepper	2	0	0	0
tomatillo	1.5 1/2	217.7246	39.7347	6.94
serrano chili	0.25	0	0	0
serrano chili pepper	2	0	0	0
yellow chile	0.25	0	0	0