Recipes
Hot Salsa
Peeled tomatoes, white wine, olive oil, basil, garlic and onions got together to make a our pleasure even grater. To make salsa hot there is Vegeta piquant. For final impression grate Parmesan cheese and serve wine.
| Preparation time | 45 min |
|---|---|
| Demanding |  |
| Energetic value | 256 kcal / 1070 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 2 tablespoons | olive oil |
| 50 g | onions |
| 1 | garlic clove |
| 800 g | Podravka peeled tomatoes |
| 1 tablespoon | Vegeta piquant |
| 50 ml | white wine |
| 1 tablespoon | basil, cut |
Preparation
- Sauté in the olive oil finely chopped onions, add squeezed through garlic, minced peeled tomatoes and Vegeta piquant.
- Sauté gently for 15 minutes. Cook pouring under wine and water until desired thickness.
- Spread basil over done salsa.
Serving
With warm salsa you may serve gnocchi, spaghetti or some other pasta.
Advice
If you prepare bigger quantity of hot salsa, you may freeze it and use when needed.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 8,37 | - | - |
| Total carbohydrates | g | 44,28 | - | - |
| Total fat | g | 7,99 | - | - |
| Diet fibres | g | 9,35 | - | - |
| Cholesterol | mg | 0,00 | - | - |
| Vitamin A | IU | 5439,48 | 136 | 109 |
| Niacin | mg | 8,15 | 58 | 41 |
| Vitamin C | mg | 95,14 | 127 | 106 |
| Vitamin E | IU | 15,47 | 70 | 70 |
| Magnesium | mg | 116,24 | 39 | 29 |
| Phosphor | mg | 182,89 | 23 | 23 |
| Potassium | mg | 2112,02 | 57 | 57 |
| Sodium | g | 2,72 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
