Ingredients

  • 5 medium cloves garlic, smashed, peeled and minced
  • 2 ½ teaspoons sweet paprika
  • 1 ½ teaspoons ground cumin
  • Large pinch cayenne pepper
  • 4 teaspoons olive oil
  • 2 ¼ pounds tomatoes, cored and cut in 1-inch pieces
  • ¼ cup packed cilantro leaves, chopped, plus additional leaves for garnish
  • 1 tablespoon white wine vinegar
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons water
  • 5 teaspoons kosher salt
  • 4 stalks celery, diced
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      104 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 1603 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Stir together garlic, paprika, cumin, cayenne and olive oil in a small saucepan. Place over low heat and cook, stirring constantly, for 2 minutes. Remove from heat and set aside.
  2. Pass tomatoes through a food mill fitted with a large disk. Stir in cooked spice mixture and remaining ingredients. Refrigerate until cold. Serve garnished with cilantro leaves.

About 10 minutes

Dining and Cooking