South Of Spain Sauce

By Barbara Kafka

Published May 26, 1998

Total Time
20 minutes
Rating
(0)
Comments
Read comments

Featured in: Shad and the Other Roes of Spring

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 cups

  • 2 medium Italian frying peppers or 1 medium green bell pepper, seeded, deribbed and finely diced

  • ½ medium Vidalia or other sweet onion, finely diced

  • 2 medium tomatoes, cored and finely diced

  • ¼ cup extra virgin olive oil

  • ¼ cup fresh lemon juice

  • 2 teaspoons kosher salt

  • Freshly ground black pepper, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 154 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 376 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, combine all ingredients. Pour the mixture on top of the roe that has been poached in water.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.