Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Tomato juice; preferably |
| \N \N | ; Sacramento brand |
| ½ medium | Onion; finely diced |
| 4 \N | Cloves garlic; minced |
| 2 tablespoons | Chili powder |
| 1 tablespoon | Red wine vinegar |
| 1 medium | Red bell pepper; finely chopped |
| 1 pounds | Plum tomatoes; finely diced |
| 2 tablespoons | Cilantro; chopped |
| 1 bunch | Scallions; trimmed and thinly |
| \N \N | ; sliced |
Place all the ingredients, except the cilantro and scallions, in a non-corrosive saucepan, and bring to a boil. Reduce to a simmer and cook, uncovered, for about 30 minutes. Add the cilantro and scallions and simmer 10 minutes longer.
Use immediately or cool to room temperature and refrigerate.
Converted by MC_Buster.
Per serving: 388 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g Protein; 89g Carbohydrate; 0mg Cholesterol; 3728mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 13½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.