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
- 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.
- 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