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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings |
||
| Calories 36 | ||
| Calories from Fat 2 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 292mg | 8% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.3g | ||
| Protein 1.3g | 2% | |
Ingredients
- 1 onion, chopped
- 250 g tomatoes, skinned and chopped
- 2 fresh green chilies, chopped
- 2 tablespoons vinegar
- salt
Directions
1
Put the onions, tomatoes and chillies in a dish. Pour over the vinegar (the mixture should not be too liquid) and salt to taste.2
Chill before serving.
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Featured Reviews for This Recipe
From: Babzy
On Apr 15, 2009
This was nice. I think this is a good accompaniment to a strong flavored or spicy curry dish as is. Otherwise, for a milder or less spicy tasting dish, I would add some spices to this. Maybe just some salt and pepper, lemon juice, maybe cumin? Thanks for another hit Ferng, you should post some more recipes because so far the one's I've tried have all been great! Reviewed for PAC Spring 2009.
From: Montana Heart Song
On Feb 18, 2009
Excellent!. I cut the recipe in half! For tonights dinner. I also used1 can 4 oz. chopped mild green chilies. I guess you could drain the juice but I am going to leave in and before serving, drain, save and use in some other dish. This will accompany braised steamed short ribs, mashed potatoes and peas.The longer this chills the better the flavor.
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