Salsa Dip ( Low Calorie Healthy Cooking)


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The internationally-acclaimed dip of mexican origin is a great accompaniment for chips, dips and puris too! here is a low-calorie version of the vitamin-rich salsa dip made with minimal oil. Since it is a fresh and juicy dip made without too much oil or preservatives, it is better to use it on the same day it is prepared, or store in a fridge and use within 1-2 days.

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Makes 8 servings
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8 tomatoes
2 capsicum
2 onions , finely chopped
1 tsp chilli powder
3 tsp sugar
salt to taste
1 tsp oil

  1. Put the tomatoes in hot water. After 10 minutes, remove the skin and chop.
  2. Pierce each capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
  3. Heat the oil and fry the onions for 1/2 minute. Add the tomato, capsicums, chilli powder and salt and cook for a few minutes.
  4. Serve hot.

  1. Health Information :
  2. Tomatoes and capsicums are a rich source of Vitamins A and C.
  3. Together, they make a wonderful low-calorie sauce for serving with baked corn chips, puris, etc.
Nutrient values Per Serving :
1 g 6.5 g 35 calories 1.1 gm
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