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Nutrition Facts
Serving Size 1 cups 172g Recipe makes 2 1/2 cups)
Calories 104
Calories from Fat 51		(49%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 27mg		1%
Potassium 364mg		10%
Total Carbohydrate 13.6g		4%
	Dietary Fiber 2.5g	10%
	Sugars 7.1g
Protein 2.0g		3%
how is this calculated?

Yucatecan Salsa

Recipe #223796 | 1¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Sean #2
Apr 21, 2007

This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

2 1/2 cups (change servings and units)

Ingredients

1/2 cup finely chopped red onion
2 cups finely chopped or shredded purple cabbage
1/4 cup chopped radish
1 habanero pepper, deseeded and destemmed, minced
1 lime, juice of
1/2 orange, juice of
1 tablespoon olive oil
salt
1/4 cup chopped fresh cilantro

Directions

1
Place the onions in a colander and place under a stream of cold water for a seconds. Drain.
2
In a large bowl, combine all except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
3
Toss with the cilantro and serve.