Try this Hot Mexican Salsa recipe, or contribute your own.
Suggest a better descriptionRecipe by: McDougall Plan Place all ingredients in blender jar. Process briefly until blended but not smooth. Cover and refrigerate. HELPFUL HINTS: If you prefer a chunker sauce, blend only half the onion, chilis, and coriander with the tomatoes. Finely chop the remaining onion, chilis, and coriander and add them to the blended sauce. Keeps well in refrigerator. This is a very hot salsa. Use less cayenne pepper, if desired. The amount of coriander may also be varied to suit your taste. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 3 | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 93.6mg | 3 % | |
Potassium 200.9mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.6g | ||
Protein 1g | 1 % | |
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: 25
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