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Continued: Recipes: Three kinds of salsa

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

1 jicama the size of a softball, peeled and finely grated

• 1 carrot, peeled and finely grated

• 1 medium red onion, thinly sliced

2 ripe mangoes, peeled and diced small

2 c. mango juice (or use pineapple juice)

• 1/4 c. minced garlic

• 1/2 c. chopped fresh cilantro

8 green onions, top and bottom ½-inch trimmed off, then thinly sliced

• 2 tbsp. ground coriander

• 1 tbsp. ground cumin

2 fresh jalapeño or habañero peppers, split, seeded and minced (or very hot pepper sauce to taste)

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

• Salt and pepper


In a medium-sized bowl, mix all ingredients together well. This relish will keep, covered and refrigerated, 4 to 6 days.

Nutrition information per 2 tablespoons:

Calories 20 Fat 0 g Sodium 3 mg Saturated fat 0 g

Carbohydrates 5 g Calcium 10 mg

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