Apricot-roast Pepper Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Baltimore | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh apricots, or canned |
| apricots drained | ||
| 2 | Fresh jalapenos, roasted | |
| peeled and seeds removed | ||
| 1 | Red bell pepper, roasted | |
| peeled and seeds removed | ||
| 1 | Cucumber, peeled and seeds | |
| removed | ||
| 1/2 | Red onion | |
| 1/2 | Cilantro | |
| 1 | Lime, Juice of | |
| 3 | T | Extra-virgin olive oil |
| 1 | pn | Salt |
| 1 | pn | Sugar |
| 1 | pn | Black pepper |
INSTRUCTIONS
From this past Thursday's Food section in the Miami Herald to serve with grilled foods. dice the apricots, jalapenos, red pepper, cucumber and onion. Place in bowl. Chop cilantro and gently mix. Add lime juice, oil, salt, sugar and pepper. Serve cold. Makes 4 servings. Source: The Blue Star restaurant in Baltimore. Per serving: 180 calories, 3 grams protein, 21 grams carbohydrate, 10 grams fat, 50% calories as fat, 4.1 grams fiber, 0 mg cholesterol, 72 mg sodium. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5, 1997
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
Nutrition (calculated from recipe ingredients)
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Calories: 1374
Calories From Fat: 106
Total Fat: 12.2g
Cholesterol: 0mg
Sodium: 475.9mg
Potassium: 6006.2mg
Carbohydrates: 333.2g
Fiber: 39g
Sugar: 265.9g
Protein: 19.7g