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Heat the oil in a saucepan and saute the onion until translucent. Stir in the rest of the ingredients and simmer over very low heat for 15 minutes. Chill in the refrigerator before serving. Yield: Approx. 3 1/2 cups SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or shrimp. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 44 (39%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 17.7mg||1 %|
|Potassium 414.3mg||11 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 17.5g|
|Protein 2.6g||4 %|
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Calories per serving: 112
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