| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
c |
Tomato juice; preferably |
|
|
; Sacramento brand |
| 1/2 |
md |
Onion; finely diced |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Red wine vinegar |
| 1 |
md |
Red bell pepper; finely chopped |
| 1 |
lb |
Plum tomatoes; finely diced |
| 2 |
tb |
Cilantro; chopped |
| 1 |
bn |
Scallions; trimmed and thinly |
|
|
; sliced |
INSTRUCTIONS
Place all the ingredients, except the cilantro and scallions, in a
non-corrosive saucepan, and bring to a boil. Reduce to a simmer and cook,
uncovered, for about 30 minutes. Add the cilantro and scallions and simmer
10 minutes longer.
Use immediately or cool to room temperature and refrigerate.
Converted by MC_Buster.
Per serving: 388 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g
Protein; 89g Carbohydrate; 0mg Cholesterol; 3728mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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