| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Poblano peppers, roasted and | |
| peeled left whole | ||
| 1 | Red bell pepper, roasted and | |
| 1 | t | Chopped garlic |
| 1 | T | Lime juice |
| 1 | t | Chopped fresh marjoram |
| 1 | t | Olive oil |
| Salt and pepper | ||
| 3/4 | c | Pine nuts, toasted |
INSTRUCTIONS
In a small bowl combine peppers, garlic, lime, marjoram, and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well. Serve atop some grilled chicken breast or with chips. Yield: 2 cups of salsa. Recipe By :ESSENCE OF EMERIL SHOW#EE2219 Posted to MC-Recipe Digest V1 #272 Date: Fri, 1 Nov 1996 07:40:02 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 754
Calories From Fat: 621
Total Fat: 73.9g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 797.7mg
Carbohydrates: 21.4g
Fiber: 6.1g
Sugar: 3.9g
Protein: 14.9g