1 small polvorone (1 kg) cleaned
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 medium green pepper (170 g) finely chopped
2 large tomatoes (340 g) diced
7 tablespoons olive oil
1/4 cup finely chopped fresh parsley (20 g)
1/4 cup finely chopped fresh cilantro (20 g)
3 tablespoons coriander powder
1 teaspoon salt
1/2 small green chili pepper, seeded and finely chopped
2 tablespoons freshly squeezed lime juice
1 package of crackers for canapés (120 g- to serve with)
1 small polvorone (1 kg) cleaned
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 medium green pepper (170 g) finely chopped
2 large tomatoes (340 g) diced
7 tablespoons olive oil
1/4 cup finely chopped fresh parsley (20 g)
1/4 cup finely chopped fresh cilantro (20 g)
3 tablespoons coriander powder
1 teaspoon salt
1/2 small green chili pepper, seeded and finely chopped
2 tablespoons freshly squeezed lime juice
1 package of crackers for canapés (120 g- to serve with)
In a medium saucepan, place the polvorone, cover it with 6 cups of water (1.4 liters), bring to a boil, and let simmer until the polvorone is tender (about 15 minutes)
Drain and cut the polvorone into 1 cm pieces, then set aside
In the same saucepan, over low heat, sauté the onion, garlic, green pepper, and tomato in 3 tablespoons of olive oil, stirring occasionally with a wooden spoon until the tomato begins to break down (about 5 minutes)
Add the reserved polvorone, parsley, cilantro, coriander powder, salt, chili pepper, and lime juice
Mix well and let simmer for about 1 minute
Pour in any remaining olive oil and mix again
Transfer to a serving dish
Serve hot or at room temperature with crackers
322 calories per serving
