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Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer.—Teri Rasey Cadillac, Michigan
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/2 cup equals 105 calories, 4 g fat (1 g saturated fat), 86 mg cholesterol, 323 mg sodium, 4 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Ensenada Shrimp Cocktail in Taste of Home February/March 2011, p20
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 25, 2012 by tomsaaristo
This recipe hit all the right notes with me. The only thing I added was garlic and ginger because I am obsessed with both; otherwise, I followed this recipe to the letter and found it to be spicy and delicious! If you want heat, leave the veins and seeds in the peppers. For less heat, remove the seeds. For no heat, remove the veins too and mince the peppers very fine
Reviewed on Feb. 06, 2011 by scrambledwithcheese
Pretty good. Next time I would add some minced garlic and lime zest to pump up the flavor a little bit. Would also be good with some red pepper flakes, cayenne pepper or the jalapeno seeds added to increase the heat.
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© Reiman Media Group, LLC., 2012