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Associate.com - Share Your Recipe!

Recipe Name: Apricot-roast Pepper Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Pound(s) Fresh apricots, or canned
apricots drained
2 Fresh jalapenos, roasted
peeled and seeds removed
1 Red bell pepper, roasted
1 Cucumber, peeled and seeds
removed
1/2 Red onion
1/2 Cilantro
1 Lime, Juice of
3 Tablespoon(s) Extra-virgin olive oil
1 Pinch(s) Salt
1 Pinch(s) Sugar
1 Pinch(s) Black pepper
Directions:
From this past Thursday's Food section in the Miami Herald to serve
with grilled foods. dice the apricots, jalapenos, red pepper, cucumber
and onion. Place in bowl. Chop cilantro and gently mix. Add lime
juice, oil, salt, sugar and pepper. Serve cold. Makes 4 servings.
Source: The Blue Star restaurant in Baltimore. Per serving: 180
calories, 3 grams protein, 21 grams carbohydrate, 10 grams fat, 50%
calories as fat, 4.1 grams fiber, 0 mg cholesterol, 72 mg sodium.
Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on
Jul 5, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1374
Calories From Fat: 106
Total Fat: 12.2g
Cholesterol: 0mg
Sodium: 475.9mg
Potassium: 6006.2mg
Carbohydrates: 333.2g
Fiber: 39g
Sugar: 265.9g
Protein: 19.7g


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