A crisp, fiery salsa made with shredded cabbage, red onion, and habanera chile was brought to the table at Cafe Express in Merida, in the state of Yucatan. The salsa was fiercely hot, but hard to resist. This recipe is my interpretation of that salsa. Mix this salsa in a glass or ceramic bowl. (The cabbage and acids in the citrus juices may react with the metal of some bowls, such as aluminum, and alter the color and flavor.) Serve with grilled fish, pork, or chicken.
Put all of the ingredients in a medium glass or ceramic bowl, and mix well to combine. Cover
and refrigerate the salsa about 2 hours before serving. Serve cold.
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Serving Size: 1 Recipe (298g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 81 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 333.7mg | 12 % | |
Potassium 491.6mg | 13 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 13.4g | ||
Protein 3.4g | 5 % | |
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: 81
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