Try this Basic Red "Mexican Salsa" recipe, or contribute your own.
Suggest a better descriptionIn a boiling water cook one or two minutes the red tomatoes and chiles, peel the tomatoes skin, then ground with other ingredients. You can eat fresh for use with tacos or quesadillas. or cook: In a sauce pan add a little amount of vegetable oil, when will be warm, add the salsa and cook 10 min aprox., now you can prepare chilaquiles or eggs. Patricia Wriedt. Posted to CHILE-HEADS DIGEST V3 #116 Date: Fri, 27 Sep 1996 16:03:06 -0400 From: "Garry Howard"
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 4 | ||
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Calories: 34 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.1mg | 2 % | |
Potassium 387.5mg | 10 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.5g | ||
Protein 1.6g | 2 % | |
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: 34
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