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Suggest a better descriptionMy recipe for petin salsa is a handfull(10-20) of petins, mashed in the molcajete or bowl, add 1/4 to 1/2 onion chopped, add salt to cover onion lightly, add 1/2 lime as juice, mash up some more to de-nature the onion, add chopped celantro leaves to taste(none if yur allergic), and 1 tomato small to medium, chopped. mash to consistency you like. Ageing one day improves flavor, and allows the lime juice and salt to make a vinegar that permeates the mix. I cheat and add some Ms. Dash or spices of the day for variety sometimes: try avocado and Grey Poupon or Guldens Spicy mustard for that "What the HELL IS this stuff look" on your guests face! Theyll love it after they catch their breath.. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 30.7mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.2g | 0 % | |
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: 8
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