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Persimmon-cilantro Salsa

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CATEGORY CUISINE TAG YIELD
Sauces 3 Servings

INGREDIENTS

1/4 c Chopped fresh cilantro
1 1/2 T Minced red onion
1 T Fresh lime juice
1 t Minced jalapeno pepper
2 Ripe persimmons, 10 ounces
peeled and coarsely
chopped

INSTRUCTIONS

Combine all ingredients in a bowl, and stir well. Cover and chill.
Yield: 3/4    cup (serving size: 1/4 cup).  Serving Ideas : Serve with
pork, turkey, or duck.  Recipe by: Cooking Light, Nov/Dec 1994, page
171 Posted to EAT-L  Digest 19 Mar 97 by lunchuck <jock@THIRD-WAVE.COM>
on Mar 19, 1997

A Message from our Provider:

“There has to be more to life . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 248.4mg
Potassium: 971.8mg
Carbohydrates: 88g
Fiber: 19g
Sugar: 56.6g
Protein: 5.7g


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