Directions:
- Puree 2 1/2 pounds tomatoes in processor;strain through fine sieve into large bowl to eliminate seeds.
- Add chopped jicama,cucumber,diced tomato,green onions,lime juice,chili,garlic,worcestershire and salt to puree.
- Cover and refrigerateat least 8 hours or overnight.
- If preparing 1 day ahead do not add garlic and green onion more than 8 hours before serving.
- Taste and adjust seasoning; pour into serving bowls, sprinkle with the cilantro and chilies and garnish with lime slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.41 Kcal (416 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 319.81mg | 13% | |
| Potassium | 1034.04mg | 22% | |
| Total Carbs | 22.18g | 7% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 66.5mg | 111% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 20.12 Kcal (84 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 64.74mg | 13% | |
| Potassium | 209.32mg | 22% | |
| Total Carbs | 4.49g | 7% | |
| Sugars | 2.59g | 51% | |
| Dietary Fiber | 1.52g | 30% | |
| Protein | 0.99g | 10% | |
| Vitamin C | 13.5mg | 111% | |
| Iron | 0.1mg | 4% | |
| Calcium | 11.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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