|
|
Servings: 6
Total Cost: $12.80
Cost Per Serving: $2.13
Total Calories: 2,533
Calories/Serving: 422
| Ingredient | Volume | Mass | Cost | Calorie |
| Celery, Chopped |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Parsley, Fresh, Chopped |
1/2 Cup |
75.00 Grams |
$1.25 |
0 |
| Tomato, Juice |
2 Cups |
486.00 Grams |
$0.88 |
82 |
| Olive Oil, Extra Virgin |
1 Cup |
216.00 Grams |
$3.20 |
1,909 |
| Sugar, White Granulated |
3 Tablespoons |
37.50 Grams |
$0.05 |
145 |
| Salt, Kosher |
2 Tablespoons |
28.80 Grams |
$0.06 |
0 |
| Black Pepper, Ground |
1/2 Teaspoon |
1.07 Grams |
$0.01 |
3 |
| Cayenne Pepper |
1 Teaspoon |
1.77 Grams |
$0.04 |
6 |
| Paprika |
1 Teaspoon |
2.30 Grams |
$0.15 |
7 |
| |
* |
2.00 Pounds |
$4.59 |
209 |
| Bell Pepper, Red |
1/2 Cup |
59.50 Grams |
$0.50 |
15 |
| Cucumber, English, Hot House |
* |
1.00 Pound |
$1.27 |
69 |
| Tomato Paste |
1 Tablespoon |
16.50 Grams |
$0.06 |
13 |
| Water |
1/2 Cup |
113.50 Grams |
$0.00 |
0 |
| Sherry Vinegar |
1/4 Cup |
59.17 Grams |
$0.60 |
59 |
| 2 pounds, about 10 Roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 English cucumber, peeled, seeded, and chopped
2 medium celery stalks, chopped
1/2-cup fresh flat-leaf parsley leaves
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra-virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika
Full recipe at Food Network
| |
