| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
24 |
Servings |
INGREDIENTS
| 2 |
c |
Minced red onion |
| 1 1/2 |
c |
Fresh lemon juice |
| 2/3 |
c |
Minced jalapeno peppers, 5 |
|
|
large |
| 1/2 |
c |
Minced fresh cilantro |
| 2 |
|
Cloves garlic, minced |
INSTRUCTIONS
Combine all ingredients in a bowl; stir well. Cover and marinate in
refrigerator at least 8 hours. Yield: 3 cups (serving size: 2
tablespoons). Per serving: 10 Calories; 0g Fat (2% calories from fat);
0g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Serving
Ideas : Serve with pork and Feijoada. NOTES : Recipe by: Cooking
Light, Jan/Feb 1995, page 128 Posted to MC-Recipe Digest V1 #396 by
igor@digex.net on Jan 28, 1997.
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