Salsa Dip ( Low Calorie Healthy Cooking)
by Tarla Dalal
Added to 189 cookbooks
This recipe has been viewed 30714 times
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.
- Put the tomatoes in hot water. After 10 minutes, remove the skin and chop.
- 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.
- 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.
- Serve hot.
- Health Information :
- Tomatoes and capsicums are a rich source of Vitamins A and C.
- Together, they make a wonderful low-calorie sauce for serving with baked corn chips, puris, etc.
Nutrient values Per Serving :
|Protein|| 1 g|
|Cho|| 6.5 g|
|Energy|| 35 calories|
|Fat|| 1.1 gm|
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