Cut tomato in half; remove seeds; chop coarsely. Chop jalapenos. Mix all ingredients except salt and pepper, then add them to taste. Cover and refrigerate 1 hr. for flavors to blend. Serve with tostada chips. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle
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|Serving Size: 1 Serving (2160g)|
|Recipe Makes: 1|
|Calories from Fat: 39 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 113.6mg||4 %|
|Potassium 5042.9mg||133 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 27.1g||109 %|
|Sugars, other 66.5g|
|Protein 19.7g||28 %|
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Calories per serving: 425
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