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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Core each tomato. Cut each cored tomato in half through the equator. Cut each half into 3/8 inch thick slices. Stack two slices, cut them into 3/8-inch strips, then into 3/8-inch dice. Repeat until finished. | 2. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl. | 3. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar, and additional lime juice to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	cups	firm ripe	124.2	27.54	6.48	1.08
jalapeno mince	1		minced	-	-	-	-
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic clove	1		minced	-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
lime juice	2 -6	teaspoons		0.0	0.0	0.0	0.0
sugar		tsp	granulated	-	-	-	-

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