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Lebanese Tomato Salsa (Banadurah Harrah)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1478
Energy (kCal)86.1438
Carbohydrates (g)18.3989
Total fats (g)1.2045
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh. | 2. Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes. | 3. Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary. | 4. Serve the tomato salsa at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 80.4198 17.3796 3.9316 0.8936
    extra virgin olive oil 3 tablespoons - - - -
    garlic clove 3 crushed - - - -
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    mint 1 tablespoon dried - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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