Photo: K8
Estimated Nutrition (whole recipe, rough)
292
Calories
6g
Protein
16g
Fat
39g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 3 x scallions
- 12 med -size vine-ripened tomatoes
- 1 cup corn kernels
- 2 x cloves garlic, minced
- 3 tbl olive oil
- 1 x lime, juice only
- 1/2 cup chopped cilantro
- 1/2 x jalapeno, seeded and minced
- Salt and pepper to taste
Directions
1
Grill scallions and chop.
2
Grill tomatoes whole until soft; grill corn. (You may do the grilling by any method; it may be done ahead of time unless you wish to serve the salsa hot.)
3
Combine tomatoes, scallions and garlic in a bowl and "smash," i.e. break up, tomatoes.
4
Add olive oil, lime juice, grilled corn kernels, cilantro, jalapeno and salt and pepper.
5
Serve hot or cold over striped bass, swordfish or other white fish.
6
Category:Guatemalan Recipes
7
Category:Guatemalan Salads
Recipe sourced from
fandom