4 Serves
20 Mins
Bring a pot of water to a boil. Submerge the fresh tomatoes for 60 seconds, then remove and peel away the skins.
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MexicanVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
57 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
77 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Roughly chop the peeled tomatoes, green bell pepper, and onion, then place them into a blender and process until smooth.
Pour the mixture into a bowl, stir in any remaining ingredients, and garnish with chopped olives before serving.
52
g32
g41
g
Spanish