Yield: 3 Cups 1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough oil to coat the tomatoes. Reserve remaining oil. Gently toss to season. Place tomatoes on a non-corrosive rack and dry in a very low oven (200 degrees F) for approximately 5-6 hours until the tomatoes are dehydrated but not dry or leathery. 2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning. Posted to bbq-digest by "Garry Howard"
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|Serving Size: 1 Serving (1488g)|
|Recipe Makes: 1|
|Calories from Fat: 150 (36%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 82.1mg||3 %|
|Potassium 3524.8mg||93 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 47.6g|
|Protein 14.1g||20 %|
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Calories per serving: 417
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