- Mix with a Kick
- Crispy Crunchy Chicken Nuggets
- Fresh Vegetable Avocado Dip
- Spicy Asian Meatballs
- Orange-Sesame Sauce
- Super-Quick Pizza
- Hummus
- Baked Pita Triangles
- Jumbo Shrimp Platter with Zesty Cocktail Sauce
- Jumbo Shrimp Platter
- Curried Turkey Lettuce Roll-ups
- Mango Salsa Fresca
- Caliente Corn Chips
- Belgian Endive Canapés
- California Quesadillas
- Hot Pepper Shooters
Mango Salsa Fresca
2 ripe mangos, chopped
2 medium ripe tomatoes, chopped
½ c. white onion, chopped
¼ c. fresh cilantro, chopped
1 small serrano or jalapeño chile pepper, minced
3 T. fresh lime juice
½ t. ground cumin
½ t. black pepper, freshly ground
½ t. salt
In a medium bowl, combine all the ingredients, mixing lightly to blend. This salsa can be covered and refrigerated for up to 4 hours before serving. You may use the salsa as a topping for eggs or quesadillas or as a dip with vegetables or Caliente Corn Chips (page 80). Makes 4 cups, serves 12.
Nutritional Information
Per serving
Calories: 32
Total Fat: <1g
Saturated Fat: <1g
% Calories from Fat: 5
Carbohydrates: 8g
Protein: 1g
Cholesterol: 0mg
Sodium: 131mg