| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Veg10 | 1 | servings |
INGREDIENTS
| 1 | Red or other mild onion | |
| 1 | c | Finely chopped mamey; papaya, mango, |
| Pineapple; zapots or | ||
| ; combination | ||
| 4 | Chopped epazote leaves; or 1/4 cup chopped | |
| Cilantro | ||
| 1/4 | Habanero chile; (you can always add | |
| ; more, stemmed, | ||
| ; seeded, and | ||
| Later but start with a small piece) | ||
| 1/4 | c | Orange juice |
| 1 | Lime; juiced | |
| 1/2 | ts | Kosher salt |
INSTRUCTIONS
Thickly slice the red onion and put the slices in a small bowl of cold water. Soak for 10 minutes (soakig makes the mild onion even milder) and dry. Finely chop the onion and put in a bowl. Add the gruit, epazote, chile, juices, and salt. Mix well. Taste for seasonings and spiciness. Let the flavors mingle for 30 minutes before serving. Per serving: 49 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 942mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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