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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. shishito peppers (Ark Foods, about 15 to 18)
- 1 1/2 lb. tomatoes (ripe, —peeled, seeded and chopped)
- 1 cup cucumber (—peeled, seeded and chopped)
- 1 jalapeno pepper (small, seeded and minced)
- 1 garlic clove (medium, minced)
- 1/4 cup extra-virgin olive oil
- 1/2 cup tomato juice
- 1 lime
- 1/2 cup red bell pepper (chopped)
- 1/2 cup red onion (chopped)
- 2 tsp. balsamic vinegar
- 2 tsp. worcestershire sauce
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- avocado (Sliced, for serving)
- cilantro (for serving)
- sour cream (for serving)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium650mg27% |
| Potassium860mg25% |
| Protein4g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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