Cut tomatoes and onion into 1/4-inch dice. Cut cherry tomatoes into sixths. Seed peppers, remove ribs and mince. In a medium-size bowl, combine the tomatoes, onions, jalape?o peppers, serrano pepper, cilantro, lime juice, and salt and pepper to taste. Cover with plastic wrap, and let stand at room temperature for one hour to allow the flavors to blend. Makes about 5 cups. Cuisine: "Mexican" Source: ""Martha Stewarts Hors dOeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups" Per serving: 72 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1887mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (5536g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 126 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 3560.1mg||123 %|
|Potassium 13986.8mg||368 %|
|Total Carbohydrate 182.8g||54 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 141.5g|
|Protein 54.5g||78 %|
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Calories per serving: 898
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