Place tomatoes in boiling water. keep aside for 15 minutes. Push a fork into crown of capsicum, hold over a direct fire. Rotate to burn skin evenly. Roast till skin is black. Hold fork under running water, scrape capsicum till black skin come off. Chop fine. Drain and peel tomatoes, chop fine. Grate or crush garlic. Heat oil, add garlic and onions, saute till light brown. Add all other ingredients, bring to a boil. Cook on low fire for 7-8 minutes, stirring frequently. Serve warm with corn chips, salad or vegetable fingers. Making time: 30 minutes Makes: 1 1/2 cups Shelflife: 1 week refrigerated
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 1|
|Calories from Fat: 95 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 200.7mg||7 %|
|Potassium 1693.1mg||45 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 69.6g|
|Protein 13.5g||19 %|
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Calories per serving: 441
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