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Continued: Recipes: Three kinds of salsa

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  • Last update: April 9, 2014 - 1:03 PM

• 1 tsp. chili powder

• 1/4 c. chopped fresh oregano

• 1/2 c. lime juice (from about 4 limes)

• Salt and pepper

Directions

Blanch corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cobs and mix together with all the remaining ingredients in a medium-sized bowl. This salsa will keep, covered and refrigerated, about 2 or 3 days.

Nutrition information per 2 tablespoons:

Calories 43 Fat 3 g Sodium 3 mg Saturated fat 0 g

Carbohydrates 3 g Calcium 6 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ fat.

MANGO JICAMA SALSA

Makes about 6 cups.

Note: You will have the best texture if, when grating the jicama and the carrot, you drag them slowly along the grater so they come out in longish strips instead of little chips. Try this salsa with heavier-flavored grilled fish, such as tuna, bluefish or mackerel. From “Salsas, Sambals, Chutneys & Chowchows.”

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