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Mexican Salsa Dip

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Submitted by memapat

YIELD

6 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

1 1
CAN CAN OLIVES
chopped *
1 1
CAN CAN GREEN CHILI PEPPERS
chopped *
4-6
EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped
2 2
EACH EACH TOMATOES
medium, chopped
3 45
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML VINEGAR
brown
1 1
X X SALT
to taste, lots *

Directions

Mix together and serve with tortilla chips.

It is usually better if made just an hour or so before serving.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 73 82% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 96mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 9% • Vitamin C 25%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
Dia de los Muertos: Mexican Day of the Dead
Dia de los Muertos: Mexican Day of the Dead
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