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Receta Fresh Corn And Sundried Tomato Salsa

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Raciónes: 4

Ingredientes

Cost per serving $1.16 view details
  • 1 c. Fresh corn kernels
  • 1/2 c. Sundried tomatoes,1/8" mince
  • 1/2 c. Shitaki or possibly Chanterelle mushrooms, rinsed, sauteed chopped
  • 1/2 c. Hatch chiles, roasted, peeled and diced (or possibly use Ortega diced + 1/2 roasted med. size peeled and diced jalapeno
  • 1/4 c. Cilantro, med. chop
  • 1 Tbsp. Marjoram, fresh & fine chop or possibly 1/2 tb dry
  • 1 Tbsp. Sherry vinegar (red wine vinegar may be substituted but use a few drops less
  • 1/2 Tbsp. Fresh lemon juice
  • 1/2 Tbsp. Fresh lime juice
  • 4 x Cloves garlic, roasted & chopped
  • 1/2 tsp Kosher salt
  • 4 Tbsp. Virgin extra virgin olive oil

Direcciones

  1. Toss all ingredients together. Cover and place the salsa in the refridgerator. Allow at least one hour before serving to let the flavors blend and develop.
  2. Goes well with halibut, salmon, tuna, swordfish, pork and poultry. Add in 1/2 c. cooked black beans for a heartier version. This salsa goes very nicely with tacos and if the black beans are pureed, it even makes a great dip!
  3. Makes about 4 c., serves 6-8.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 56g
Recipe makes 4 servings
Calories 150  
Calories from Fat 121 81%
Total Fat 13.75g 17%
Saturated Fat 1.9g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 294mg 12%
Potassium 121mg 3%
Total Carbs 7.06g 2%
Dietary Fiber 1.0g 3%
Sugars 1.12g 1%
Protein 1.26g 2%
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