modified from several recipes for no oil, bread or salt
1 Core and seed tomatoes over a fine mesh strainer, set over a bowl to catch all juices. Press as much juice out as possible and then add enough bottled tomato juice to total 1 cup.
2.Place all vegetables into a blender and process until smooth. Add vinegar slowly and adjust to taste.
3. Chill for at least 2-4 hours or overnight.
When ready to serve garnish with:
chopped peppers, onion and cucumbe.
OR
serve with Pickled Red Onions and Jalapenos and cilantro as garnish
Pickled Red Onions and Jalapeños
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and sugar in small saucepan. Bring just to boil, stirring until sugar dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 183.3mg | 6 % | |
Potassium 826.6mg | 22 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 21g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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