| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1/2 | Coriander leaves | |
| 2 | Soft tomatoes | |
| 3 | Cloves garlic | |
| Salt | ||
| Pepper | ||
| 2 | Red or green dried jalapeno | |
| peppers up to 3 |
INSTRUCTIONS
1998 </x-rich><x-rich>source: E. Elias Clean coriander leaves and check for bugs. Remove skin from tomatoes and grate. Blend all ingredients in a blender or with a pummel and stone. For thicker schug, omit insides of tomatoes. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on May 14,
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 941mg
Potassium: 899.6mg
Carbohydrates: 21.6g
Fiber: 4.9g
Sugar: 10.9g
Protein: 4.2g