| 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.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”