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CATEGORY CUISINE TAG YIELD
Grains Mexican Cookbook, Mexican, Restaurant, Salsa 1 Servings

INGREDIENTS

1 1/2 lb Tomatoes, cored seeded and
cut into 1/2-inch dice
1/4 c Onion, finely chopped
1/4 c Cilantro, chopped
1 Jalepeno chile, or serrano
chile seeded deveined
and finely chopped
3 T Lime juice, fresh
Salt and pepper, to taste

INSTRUCTIONS

Mix all the ingredients together and let stand at least half an hour
before serving. Use within 24 hours. Serve with chicken or fish, or
alone with tortillas chips. Makes 3 cups. Donna Nordin, Contemporary
Southwest Cookbook MC formatted by Brenda Adams
<adamsfmle@sprintmail.com> posted mc-recipe 12/12/96 NOTES : Use as a
topping when fresh salsa would add a nice touch.  Posted to MC-Recipe
Digest V1 #340  Recipe by: Donna Nordin, Contemporary Southwest
Cookbook  From: Brenda Adams <adamsfmle@sprintmail.com>  Date: Thu, 12
Dec 1996 18:11:50 -0800

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 981.7mg
Potassium: 1450.2mg
Carbohydrates: 35.3g
Fiber: 8g
Sugar: 18.7g
Protein: 6.2g


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