Salsa Mexicana (cruda)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Salsa | 6 | Servings |
INGREDIENTS
| 1 | Tomato, 6 ounces | |
| 4 | T | Finely chopped white onion |
| 2 | T | Roughly chopped fresh |
| coriander | ||
| 3 | Chiles seranos, finely | |
| chopped with seeds | ||
| 1/2 | t | Salt, or to taste |
| 1/3 | c | Cold water |
INSTRUCTIONS
Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t confuse God’s patience with his final response”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 220.2mg
Potassium: 34.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g