Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 146 μg | (243 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,404 mg | (35 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 400 grams Tomatoes
- 1 green paprika
- 4 scallions
- 2 cloves garlic cloves
- 2 chili peppers (red and green)
- 3 Tbsps Lime juice
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 tsps Mustard
- 1 bunch parsley
Preparation steps
Rinse and halve the tomatoes and remove the seeds. Press the seeds and juice through a sieve and set aside. Dice the tomato flesh and place on kitchen towels to drain.
Rinse and trim the bell pepper and cut into small cubes.
Rinse and trim the scallions and cut into thin rings. Peel the garlic. Cut the chile peppers in half lengthways, remove the seeds and finely chop.
Mix together the tomatoes, bell pepper, chile peppers and scallions and crush the garlic into it.
Mix the tomato and lime juice and season with salt and pepper. Add the oil and mustard, purée briefly and mix into the tomato salsa.
Rinse the parsley, shake dry, pluck off the leaves and chop coarsely. Stir into the tomato salsa and leave to infuse for about 30 minutes.
Stir the salsa and season again before serving, if necessary.
