| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely diced jicama |
| 1 |
c |
Finely diced cantaloupe |
| 1 |
c |
Finely diced watermelon |
| 1 |
|
Ripe mango; peeled, diced |
| 2 |
tb |
Fresh chopped basil |
| 1 |
tb |
Minced shallot |
| 1/2 |
ts |
Finely grated fresh ginger |
| 1/4 |
ts |
Crushed red pepper flakes |
| 3 |
tb |
Fresh lime juice |
INSTRUCTIONS
In a medium bowl, combine all the ingredients. Mix well, cover and
refrigerate at least 1 hour before using. Will keep up to 2 days.
Makes about 4 cups; analysis per 1-tablespoon serving.
Cook's note: Use this salsa on grilled chicken, beef or fish or with
tortilla chips.
>From "Magic Salsa" by David Woods (Chronimed, $14.95)
Tested by Susan Selasky for the Free Press Test Kitchen
5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, trace of sodium, 0 mg cholesterol, 2 mg
calcium, 0 grams fiber.
Posted to KitMailbox Digest by "AcaGordie" <gordon@acanet.com.mx> on May
2, 1998
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