Try this Fresh Corn and Sundried Tomato Salsa recipe, or contribute your own.
Suggest a better descriptionToss all ingredients together. Cover and place the salsa in the refridgerator. Allow at least one hour before serving to let the flavors blend and develop. Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add 1/2 cup cooked black beans for a heartier version. This salsa goes very nicely with tacos and if the black beans are pureed, it even makes a great dip! Makes about 4 cups, serves 6-8. Recipe from Chef Leavitt of Walts Wharf, a seafood restaurant in Seal Beach, Ca. (9/93) Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Cup (66g) | ||
Recipe Makes: 4 | ||
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Calories: 173 | ||
Calories from Fat: 126 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 289.4mg | 10 % | |
Potassium 327.2mg | 9 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.5g | ||
Protein 2.2g | 3 % | |
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: 173
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