| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Veg10 |
12 |
servings |
INGREDIENTS
| 3 |
lb |
Fresh Tomatoes; Peeled And Seeded |
| 24 |
oz |
Tomato Juice |
| 4 |
oz |
Balsamic Vinegar |
| 5 |
tb |
Tomato Paste |
| 2 |
|
Serrano Peppers |
| 1 |
ds |
Tabasco Sauce |
| 1/4 |
ts |
Veg Worcestershire Sauce |
| 1 |
tb |
Sugar; Or To Taste |
| 1 |
ts |
Salt |
| 2 |
ts |
Cumin |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Lime Juice |
| 2 |
c |
Water |
| 1 |
|
Red Bell Pepper; Peeled And Seeded |
| 1 |
|
Green Bell Pepper; Peeled And Seeded |
| 1 |
|
Yellow Bell Pepper; Peeled And Seeded |
| 2 |
c |
Scallions; Thinly Sliced |
| 2 |
c |
Cucumbers; In 1/4" Slices |
| 2 |
c |
Jicama; In 1/4" Slices |
| 1 |
c |
Zucchini; In 1/4" Slices |
| 1 |
c |
Yellow Squash; In 1/4" Slices |
| 4 |
|
Tomatoes; Seeded And Chopped |
| 2 |
tb |
Cilantro; Chopped |
INSTRUCTIONS
Cut the peppers into 1/4" pieces. Puree the first 13 ingredients (3 pounds
tomatoes through 2 cups water) in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients. Serve chilled. Will
keep well in refrigerator for up to 3 days.
Per serving: 81 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g
Protein; 19g Carbohydrate; 0mg Cholesterol; 457mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Tejas Restaurant (Minneapolis)
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