Mexican Chili Sauce - 8g Carbohydrate; 2g Dietary Fiber

Mexican Chili Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 garlic clove -- peeled and minced
4 (to 5) green onions -- or 2 shallots, trimmed and minced
1 fresh green chile pepper -- seeded and minced
3 frim ripe tomatoes -- seeded and chopped
1 small zucchini -- minced
2 tablespoons chopped fresh cilantro leaves -- or coriander
salt and freshly ground pepper to taste
juice of 1 lime -- or 1/2 lemon
1/4 cup olive oil
To serve: cooked pasta to serve 4 people
fresh cilantro sprigs -- or coriander sprigs

Place all ingredients except lime juice or lemon juice, oil, pasta and cilantro or coriander sprigs in a bowl. Beat lime or lemon juice and oil together and pou over the vegetables. Toss together and pour over vegetables. Toss together and heat, if desired. Mix pasta with the sauce and serve. Garnish with fresh cilantro or coriander. Makes 4 servings. This uncooked sauce was inspired by Mexican salsas, spicy relishes served with many of their main-course dishes. Green chiles give it quite a kick. The mixture can be warmed and served with hot pasta or it can be served cold as a pasta salad. It goes well wit rigatoni. Rather than chop everything by hand you can blend it in a food processor. The end result tastes just as good, although it does not look quite as interesting.

Per Serving (excluding unknown items): 156 Calories; 14g Fat (75.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 26093 0 20056 0 0 0 0 0