Try this Pickled Ginger Salsa recipe, or contribute your own.
Suggest a better descriptionPlace peppers, onions, and water in a microwave-safe bowl and cook on HIGH in a microwave for 1 to 2 minutes or until vegetables are tender. Add the green chile, vinegar, ginger root, sugar, salt, and allspice. Cook uncovered in the microwave on HIGH for 2 to 3 minutes. Let cool to room temperature and serve. Store any leftovers in the refrigerator. Note: If you do not have a microwave, you can steam the peppers and onions for 5 to 6 minutes, then add the rest of the ingredients and simmer, uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves. Yield: Approx. 6 cups SERVING SUGGESTIONS: This salsa is particularly good with grilled chicken and rice or served with a block of fat-free cream cheese, crackers, and fresh fruit as a unique dessert. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
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Serving Size: 1 Serving (903g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1267 | ||
Calories from Fat: 3 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.2mg | 1 % | |
Potassium 112.1mg | 3 % | |
Total Carbohydrate 305.4g | 90 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 303.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1267
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