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This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.—Cheryl Perry, Hertford, North Carolina
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 22 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.
Originally published as Orange and Jicama Salsa in
Light & Tasty
February/March 2007, p37
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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