Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
92
Calories
3g
Protein
1g
Fat
20g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Leaf | 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
- 1 can (14–16 oz ) of peeled, diced tomatoes
- 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
- 3–6 fresh serrano chili peppers (the more the spicier; start with 3)
- ½ fresh finely chopped onion
- 1 tsp salt
- 1 pinch of pepper and/or garlic to taste (optional)
Directions
1
Add onion to blender.
2
Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.
3
Wash and chop the chile peppers, then add to blender.
4
Open the canned tomatoes, add to blender.
5
Add the salt.
6
Blend slowly, to thoroughly mix ingredients; do not completely blend.
7
Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc.
Recipe sourced from
wikibooks