Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all ingredients except salt and pepper, then add them to taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2160g)|
|Recipe Makes: 1|
|Calories from Fat: 39 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 113.6mg||4 %|
|Potassium 5042.9mg||133 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 27.1g||109 %|
|Sugars, other 66.5g|
|Protein 19.7g||28 %|
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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: 425
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