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Peel and seed the tomatoes; chop in a medium dice, and place in a nonreactive bowl. Mince the onions (or scallions); add to the bowl. Using peppers with the amount of the "heat" you desire (Anaheims are the mildest, jalapenos among the most potent), remove their seeds and veins; mince, and add to the bowl. Stir in a dash of salt, if desired. Cover, and let rest in the fridge while you finish preparing the rest of the meal. This recipe makes a little less than a cupful ? but that's all right: It's quick, it's easy, and you'll want to eat it all in one day, anyway, since it tastes much better when it's freshly made.One last note: Don't forget to wash your hands to get all the pepper juices off ? and make very sure you don't rub an eye before you do!
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Serving Size: 1 recipe (403g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 75 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3511.3mg | 121 % | |
Potassium 946.6mg | 25 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 11.3g | ||
Protein 3.8g | 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: 75
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