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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salsa Manuela

Source: dLife

A thick, gravy -like jalapeno and tomato salsa.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	17.6

Total Carbs	3.8 g

Dietary Fiber	1.4 g

Sugars	2.4 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	118.4 mg

Protein	0.7 g

Sodium	197.2 mg

Dietary Exchanges 0.3 Fat, 0.7 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb fresh jalapeno chili peppers 2.0
2 each medium tomatoes 1.0
1 each medium onions 2.0
2 cup cold water 1.0
1 tsp salt

Directions

Preheat broiler.
Arrange jalapeno peppers, flesh side down, on a foil covered baking sheet. Cook 12 minutes or until skin is charred. Slice peppers in halve, cutting out membranes. Finely chop and reserve.
Arrange tomatoes on foil covered baking sheet. Cook 10 minutes, turning half way after 5 minutes.
Arrange onion slices on foil covered baking sheet. Cook 14 minutes, turning half way after 7 minutes.
Boil a pot of water. Put peppers, tomatoes, onions, and salt in pot and let boil. Lower heat and simmer 30 minutes. Let cool to room temperature. Using a potato masher or fork, smash mixture to make a chunky paste. Serve at room temperature or chilled.