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    You are in: Home / Recipes / Mexican Salsa Recipe
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    Mexican Salsa

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 03, 2003

      I cut the red chili in half and it was still hot enough for us. Good flavoe,very easy to put together. I'll make this again.

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    • on January 13, 2009

      Just made this for the first time and I'm impressed! I've made plenty of varieties of salsa before but I've never found one that was so simple yet good! Definitely a keeper!

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    • on December 17, 2008

      i made this today and it was so so good! i left out the cilantro because the store was somehow out of it?? but it was still very good without it. I made a double batch, so i'll be eating it for days! thanks!

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    • on April 21, 2005

      This was SO easy to prepare, but the cilantro to us was extremely overpowering, the garlic cloves I used were on the large size and that also was too overpowering. It did not have enough heat or onions also. While preparing I was tempted to add additional peppers, but wanted to let it set for 3 hours as recommended for flavors to blend. I WILL make this again-the ease and preparation alone!, and just make the changes to fit our tastes. Thank you for adopting this Karen from Colorado!

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    Nutritional Facts for Mexican Salsa

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 27.5
     
    Calories from Fat 1
    86%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 407.7 mg
    16%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.4 g
    13%
    Protein 1.0 g
    2%

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