Guest guest Posted April 3, 1999 Report Share Posted April 3, 1999 Don't make too much. You may just eat it until its all gone! Laura * Exported from MasterCook Mac * Fresh Salsa Mexicana From Juarez Recipe By : Food & Wine, April 1996 Serving Size : 1 Preparation Time :1:00 Categories : Mexican/Southwestern Vegan Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 poblano chili, seeded & veined -- finely chopped 1 red jalapeno pepper, seeded & veined -- finely chopped 2 yellow chilies, seeded & veined -- finely chopped 2 serrano peppers -- finely chopped 3 tbsps white onions -- finely chopped 1 med ripe tomato -- finely chopped 1/2 c water 3 tbsps fresh lime juice 1/2 tsp dried oregano salt -- to taste Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour. - - - - - - - - - - - - - - - - - - Per serving: 88 Calories; 1g Fat (6% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 133mg Sodium NOTES : I have used a variety of chili mixes and it always comes out good. Quote Link to comment Share on other sites More sharing options...
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