In an iron-cast skillet over medium-high heat roast garlic and dried pepper (make sure your kitchen is well ventilated before this step)
Cut tomatos in quarters and blend with the rest of the ingredients.
Store leftovers in refrigerator.
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|Serving Size: 1 recipe (115g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 183.1mg||5 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9g|
|Protein 1.5g||2 %|
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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: 51
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