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Name: Salsa Dip
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 capsicum Firm; 1/2 ts Crushed red chilli; 2 md Onions finely chopped; 2 garlic flakes; 2 tb Tomato purée or ketchup; Salt to taste; 2 tomatoes Ripe, juicy; 1/2 ts Ajwain (thymol seeds); 1 tb Vegetable oil; 1 ts Sugar

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INGREDIENTS

1 capsicum ; Firm
1/2 ts Crushed red chilli
2 md Onions ; finely chopped
2 garlic flakes
2 tb Tomato purée ; or ketchup
Salt to taste
2 tomatoes ; Ripe, juicy
1/2 ts Ajwain ; (thymol seeds)
1 tb Vegetable oil
1 ts Sugar

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (609g)
Recipe Makes: 1

Calories: 441
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 %
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.

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Calories per serving: 441

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