Tomato Salsa with Tortilla Chips
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Beefsteak tomato
- 1 red onion
- 1 garlic clove
- 1 chili pepper
- salt
- peppers
- 1 Lime (juice)
- 5 Tbsps olive oil
- 1 bunch cilantro
Preparation steps
1.
Blanch tomatoes for a few seconds, set aside, peel, quarter, core and finely dice. Peel the onion and garlic and chop very finely. Rinse the chiles, cut lengthwise, remove the seeds and ribs and chop finely.
2.
Mix everything with the tomatoes, lime juice, oil and season with salt and pepper. Stir in 1/2 bunch chopped cilantro, cover and put the salsa in the refrigerator for 2 hours. To serve, chop the remaining cilantro leaves coarsely and sprinkle on top. Serve with tortilla chips.
