| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Sauce | 4 | Servings | |
INGREDIENTS
| 2 | Green chiles, 2-3 inches | |
| long | ||
| 1 | Bell pepper | |
| 2 | Ripe tomatoes | |
| 2 | up to | |
| 3 | T | Fresh lemon juice |
| 1 | t | Ground cumin |
| 1 | t | Ground fennel |
| 1/2 | c | Chopped fresh parsley |
| Salt to taste |
INSTRUCTIONS
Date: Sat, 4 May 1996 15:43:12 -0400 From: Cynthia Wunder <[email protected]> roast the peppers over a flame till charred, or place in oven at 550 for 15-20 min. Place in a covered bowl to let steam loosed skin. Dice tomatoes and combine with everything but peppers. split skin on peppers and remove it and the seeds mince the peppers and combine. yields 2 1/2 cups serve with wedges of warm pita bread. FATFREE DIGEST V96 #124 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1286.7mg
Potassium: 436.4mg
Carbohydrates: 17.4g
Fiber: 1.9g
Sugar: 3.1g
Protein: 5.7g