| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Salads/dres | 1 | Servings |
INGREDIENTS
| 4 | Ripe tomatoes, seeded and | |
| diced | ||
| 4 | T | Red onion, finely minced |
| 3 | T | Fresh coriander or fresh |
| basil | ||
| 6 | T | Olive oil |
| Juice of two limes | ||
| 1 | Garlic clove, peeled and | |
| mashed | ||
| 2 | t | Jalapeno, minced |
| Salt and pepper |
INSTRUCTIONS
Combine all the ingredients in the top of a double boiler. Set over warm water and heat over a low flame. Serve warm with grilled flank steaks. Yield is about 2 1/2 cups. Recipe By : NY Times 1988/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 22:02:06 -465800 From: Terry Pogue <tpogue@idsonline.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 949
Calories From Fat: 781
Total Fat: 88.6g
Cholesterol: 0mg
Sodium: 707.4mg
Potassium: 1760.5mg
Carbohydrates: 43.7g
Fiber: 21.2g
Sugar: 11.2g
Protein: 12.2g