You can substitute Yellow Wax or Jalapenos for the Fresno chiles
I invited some friends over to taste my latest 5 salsa expirements.
Serve with chips or as a topping for mexican foods.
Calories: 55.3 % Calories from Fat 8.7% Total Fat (g) 0.6 % Calories from Carb. 76.8% Saturated Fat (g) 0.1 % Calories from Protein 14.5% Monounsaturated Fat (g) 0.1 % Refuse 8.5% Polyunsaturated Fat (g) 0.2 Vitamin C (mg) 67 Cholesterol (mg) 0.0 Vitamin A (i.u) 1,308 Carbohydrate (g) 12.6 Vitamin B6 (mg) 0.20 Dietary Fiber (g) 2.8 Vitamin B12 (mcg) 0 Protein (g) 2.4 Thiamin B1 (mg) 0.13 Sodium (mg) 510 Riboflavin B2 (mg) 0.12 Potassium (mg) 545 Folacin (mcg) 43 Calcium (mg) 39 Niacin (mg) 1.5 Iron (mg) 1.6 Caffeine (mg) 0 Zinc (mg) 0.3 Alcohol (g) 0 Daily Values: Vitamin A: 26% Vitamin C: 111% Calcium: 3% Iron: 8%
After many chips and tastes, this recipe was pronounced the best of the bunch.
They said it had an addicting flavor that had them eating it non-stop.
Ingredients:
2 tablespoons white onions, finely chopped
2 dashes white wine vinegar
8 whole Roma tomatoes, chopped
2 whole Fresno chile peppers, blanched, destemmed, and chopped
2 tablespoons cilantro, crushed
1 teaspoon sugar
1 teaspoon salt
1 tablespoon lemon juice
1/2 cup tomato sauce
1 bunch green onions, green ends chopped
Preparation:
You should use a food processor or mixer to combine the ingredients.
After mixing, refrigerate for 1 hour or until cold.
Nutrition Analysis:
Per Serving Information