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Salsa Dip

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Salsa Dip
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
460
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein24.04 g(25 %)
Fat33.06 g(29 %)
Carbohydrates19.83 g(13 %)
Sugar added0 g(0 %)
Roughage2.47 g(8 %)
Vitamin A431.3 mg(53,913 %)
Vitamin D1.23 μg(6 %)
Vitamin E2.39 mg(20 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.51 mg(46 %)
Niacin8.03 mg(67 %)
Vitamin B₆0.46 mg(33 %)
Folate56.23 μg(19 %)
Pantothenic acid0.72 mg(12 %)
Biotin5.29 μg(12 %)
Vitamin B₁₂1.09 μg(36 %)
Vitamin C282.04 mg(297 %)
Potassium678.9 mg(17 %)
Calcium687.03 mg(69 %)
Magnesium63.35 mg(21 %)
Iron1.88 mg(13 %)
Iodine43.04 μg(22 %)
Zinc3.14 mg(39 %)
Saturated fatty acids16.38 g
Cholesterol78.59 mg
Author of this recipe:

Ingredients

for
4
each
5
5
1
2
1
2 tablespoons
280 milliliters
150 grams
100 grams
50 grams
freshly grated Parmesan
freshly ground Pepper
2 tablespoons
finely chopped Parsley

Preparation steps

1.

Preheat the broiler.

2.

Rinse the chile peppers, pat dry and place on a baking sheet lined with parchment paper. Cook under the broiler briefly and remove before they get too dark. Allow to cool, remove the seeds and ribs and finely chop.

Blanch and peel the tomatoes and chop the flesh. Peel and finely chop the shallots and the garlic and sweat in some oil. Add the chile peppers and sauté briefly. Stir in the tomatoes, pour in the milk and simmer over medium heat for about 5 minutes.

3.

Stir in the cheese and allow to melt. Remove from the heat and season with salt and pepper. Allow to cool and season to taste with the parsley and lime juice.

Suggestion: Serve with tortilla chips.

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