Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 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
- 2 lg tomatoes; seeds removed,finely chopped
- 1 md onion; finely chopped
- 1 tb fresh cilantro; finely chopped
- 4 lg aji chiles; seeds and stems removed,
- 1 or 4 lg yellow wax hot chiles
- 1 or 4 jalapenos
- 1/2 c water
- 1 salt to taste
Directions
Combine the tomatoes, onion, and cilantro in a bowl. Place the
chiles, water, and 3 tablespoons of the tomato, onion, cilantro
mixture in a blender or food processor and puree until smooth. Add
the chile puree to the remaining tomato mixture and mix well.
Salt to taste.
Variations: Ecuadorians are very fond of adding beans to their salsa.
The most popular beans are the lupini, which are large white beans
about the size of Lima beans. Just add the cooked beans directly to
the salsa. Or, add 1 teaspoon peanut butter with the chiles in the
blender and follow the above recipe.
Category:Ecuadorian Recipes
Category:Ecuadorian Appetizers