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Ingredientes
- 6 x ripe plum tomatoes - (abt 1 1/2 lbs)
- 1 x green jalapeno pepper halved lengthwise, seeded, and chopped
- 1 Tbsp. extra virgin olive oil
- 1/2 c. diced (1/4") red onion
- 1/4 tsp finely-chopped garlic
- 1/2 tsp sugar Salt to taste
- 1 Tbsp. minced fresh parsley or possibly cilantro
Direcciones
- Peel the tomatoes, then halve, seed and cut them into small pcs. Combine with the jalapeno in a bowl.
- Heat the oil over medium-low heat in a pot, add in the onion and wilt, stirring, for about 10 min, adding the garlic during the last 3 min. Add in to the tomatoes along with the sugar.
- Coarsely puree a third of the tomato mix in a food processor. Return to the pot with the remaining tomatoes. Cook over low heat, stirring, for 10 min. Season with salt. Stir in the parsley and cold. Use immediately or possibly cover and store, refrigerated, for up to 2 days. Serve at room temperature.
- This recipe yields 1 c..
- Comments: To peel the tomatoes, cut an "X" in the bottom, drop them into boiling water for 30 seconds, then into ice water. Slip off the skins.
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 371g | |
| Calories 195 | |
| Calories from Fat 126 | 65% |
| Total Fat 14.34g | 18% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 862mg | 25% |
| Total Carbs 16.4g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 9.41g | 6% |
| Protein 3.58g | 6% |
