Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
206
Calories
3g
Protein
14g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 6 cloves garlic, peeled
- 2 green serrano chilies or jalapeno chiles, seeded and chopped (I use one of each)
- 1 1/2 teaspoons Sea Salt or Kosher Salt
- 6 medium ripe tomatoes, peeled,seeded,and chopped
- 1 cup finely chopped sweet Spanish onions or vidalia onions
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon dried oregano
- 1/4-1/2 cup Vegetable Oil
- 2 tablespoons Red Wine vinegar
Directions
1
In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
2
Transfer mixture to a serving bowl.
3
Add the remaining ingredients and stir to combine.
4
Will keep in the refrigerator for 2-3 days.
5
Category:Chilian Recipes
6
Category:Chilian Appetizers
Recipe sourced from
fandom