Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
88
Calories
3g
Protein
1g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1-2 clove garlic (or more to taste)
- 1/2 onion, cut in pieces
- 1/2 jalapeno pepper (more if you like it really hot)
- 1 tablespoon tomato paste
- 4-6 roma tomatoes
- 1/4-1/2 bunch cilantro (about , using more leaves than stems)
- 1-2 tablespoon balsamic vinegar (or more to taste)
- 2-3 teaspoons salt (at first and then more to taste)
- pepper
- =
Directions
1
In a blender, combine all ingredients using the"pulse" button (or use food processor).
2
Pour into a bowl and let sit in the refrigerator for at least two hours.
3
Serve with tortilla chips.
Recipe sourced from
fandom