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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 262g Recipe makes 2 cups) |
||
| Calories 221 | ||
| Calories from Fat 174 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 13.9g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 446mg | 18% | |
| Potassium 465mg | 13% | |
| Total Carbohydrate 12.6g | 4% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 5.5g | ||
| Protein 2.6g | 5% | |
Ingredients
- 2 tomatoes, medium
- 100 g jalapenos, pickled
- 100 g black olives, pitted
- 3 scallions
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- salt
- pepper
- Tabasco sauce
Directions
1
Chop tomatoes, jalapeños, olives, and scallions, and mix. Add oil and vinegar; add salt, pepper and Tabasco to taste.2
Allow to cool in refrigerator for an hour before serving. Stir.
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