| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Appetizers, Ethnic, Mexican, Sauces, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | 20 ounce tomatoes chopped | |
| and drained | ||
| 1 | 4 ounce green chiles | |
| chopped and drained | ||
| 1 | Onion, chopped | |
| 1 | t | Salt |
| 4 | T | Vinegar |
| 2 | t | Sugar |
| 1 | t | Pepper |
| 1/2 | t | Oregano |
| 1 | Clove garlic |
INSTRUCTIONS
Mix all ingredients together and cook slowly for 20-30 minutes. Nice as a dip served with chips. Notes: Fresh tomatoes can be substituted for the canned. 20 oz is 1 pound, 4oz. Per serving: 15 Calories; less than one gram Fat (5% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 337mg Sodium Recipe by: Given to me by a friend Posted to Digest eat-lf.v097.n215 by Jane F <janybird@xnet.com> on Aug 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 325.6mg
Potassium: 85.8mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.4g
Protein: <1g