Try this Salsa Mexicana (Cruda) recipe, or contribute your own.
Suggest a better descriptionChop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander its sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.