Salsa Mexicana
Healthy, because
Even smarter
Nutritional values
Pepperoni not only provides the ultimate spicy experience, but also does the metabolism good by the contained capsaicin and brings the fat burning on speed. The detoxifying effect of coriander can help to remove heavy metals from the body. Various antioxidants also have an anti-inflammatory effect and can alleviate symptoms of chronic inflammation such as rheumatism.
To enjoy the salsa longer, the glasses should be kept in the refrigerator. They will keep for at least 3 weeks when closed.
For extra freshness, a little lime rub and lime juice can also be used.
(Percentage of daily recommendation)
| Calorie | 0 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 5 red Pepperoncini
- 200 grams onions
- 3 garlic cloves
- 1 sm can peeled Tomatoes
- 3 Tbsps minced cilantro
- 4 Tbsps chopped parsley
- salt
- white peppers
Preparation steps
Peel the onion and garlic. Finely dice the onion, garlic, and pepperoncini. Add to a saucepan with the remaining ingredients and stir until combined. Bring the mixture to a boil, stirring constantly. Season to taste with salt and pepper.
Fill the prepared, sterilized jars to the brim with the salsa. Seal tightly and cool completely. Place in the refrigerator and let infuse for at least 24 hours before using.
