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Suggest a better descriptionfrom Better Homes and Gardens Mexican Cook Book To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off; chop tomatoes; Combine chopped tomatoes with onion, celery, green bell pepper, olive or vegetable oil, green chile peppers, vinegar, mustard seed, coriander seed, salt and pepper. Cover; refrigerate several hours or overnight, stirring occasionally. Serve as a relish. Makes about 3 cups. Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on May 26, 1998
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 268 | ||
Calories from Fat: 240 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.1mg | 1 % | |
Potassium 223.8mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.8g | ||
Protein 1.7g | 2 % | |
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: 268
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