Mix all together and refrigerate for 24 hours. The salt will begin breaking everything down and the flavors blend beautifully. Also, the colors are great. This makes about 2 gallons of salsa. BTW, I sell this stuff for $4.00 per pound American, and I cant keep enough of it in stock; Im already planning shortages to keep the fanatics salivating and the prices high (wicked, mischievous, naughty, hehehehehe...!). Regards, Richard Douville internet email@example.com Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (936g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 40.3mg||1 %|
|Potassium 1978.1mg||52 %|
|Total Carbohydrate 121.2g||36 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 98.7g|
|Protein 11.2g||16 %|
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Calories per serving: 400
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