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Vegetable Salsa

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Ingredients
  No salt added stewed tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Shredded jicama/Mexican turnip / yam bean 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped fresh coriander 1⁄4 Cup (4 tbs)
  Jalapeno pepper 1 , seeded and minced
  Finely chopped fresh chives 1 Tablespoon
  Vinegar 1 Tablespoon
  Vegetable oil 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
Directions

MAKING
1. In a medium sized bowl, combine all the ingredients and mix well.
2. Cling wrap and refrigerate for minimum 1 hour.

SERVING
3. Serve chilled with grilled chicken/grilled beef/ grill mutton or with unsalted chips and crackers.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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4.284615
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 380 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 667.3 mg27.8%

Total Carbohydrates 70 g23.2%

Dietary Fiber 11.7 g47%

Sugars 36.4 g

Protein 8 g15.8%

Vitamin A 54.9% Vitamin C 132.2%

Calcium 29.2% Iron 29.1%

*Based on a 2000 Calorie diet

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Vegetable Salsa Recipe