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Salsa Mexicana
Salsa Mexicana
Authored by TasteForLife Co... on Tuesday, 08-25-2009
Recipe from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago with Virginia B. Wood
10 minutes prep time (+ chill time) | Makes 4 cups
What you need:
- 4 serrano chiles, minced
- 1/2 medium white onion, chopped
- 4 sprigs cilantro, stemmed and chopped
- 4 medium tomatoes, seeded and chopped
- 1 tsp sea salt
- 1/4 c cold water
What you do:
- Combine all ingredients in a medium nonreactive bowl. Stir to mix well.
- Refrigerate until ready to serve. Serve chilled.
Per serving: 34 Calories, 2 g Protein, 8 g Carbohydrates, 2 g Fiber, 297 mg Sodium, Vitamin C, Vitamin B6, Biotin, K, Copper, Manganese, Molybdenum
About the Author
TasteForLife Co...
The TasteForLife Community is comprised of a colorful collection of culinary aficionados, all of whom have a desire to create and prepare recipes with a focus on natural and healthy ingredients.




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