Salsa Dip
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
403
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 692 mg | (69 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 red chili peppers
- 5 green chili peppers
- 1 Beefsteak tomato
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 280 milliliters milk
- 150 grams grated Cheddar cheese
- 100 grams Cheshire cheese
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- Lime juice
- 2 Tbsps 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.
