You will need a large cutting board. On a large cutting board, chop the garlic and then the chiles. Add the parsely and mint and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice. The salsa will be quite runny, ideal for being sopped up with flatbreads. Yield: approximately 2 cups Recipe By : BAKERS DOZEN (ALFORD AND DUGUID)SHOW #BD1A28 Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 20:33:54 -0600 From: Jackie Bordelon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (595g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 28.9mg||1 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 24.9g|
|Protein 5.3g||8 %|
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: 120
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!