Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
152
Calories
5g
Protein
1g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 1/2 c. diced raw carrots
- 1/4 c. diced bell pepper (preferably red)
- 1/4 med. onion, diced
- 2 med. size juicy tomatoes, deseeded and chopped
- 1 garlic tooth
- Juice of 1/2 lime
- 10-15 sprigs cilantro (leaves only)
- Salt and chili peppers to taste
Directions
1
Toss all the ingredients above together in a bowl. Do not use Italian tomatoes, too dry.
2
Category:Ecuadorian Recipes
3
Category:Ecuadorian Snacks
Recipe sourced from
fandom