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Picante Pepper Relish Recipe

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In addition to being served with different meats or fajitas, this zippy relish tastes terrific with corn chips.—Olivia Abrams, Canton, Texas
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 can (11-1/2 ounces) spicy hot V8 juice
  • 1 medium onion, chopped
  • 1 medium tomato, seeded and chopped
  • 1 cup minced fresh cilantro
  • 4 to 5 serrano peppers, seeded and minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt

Nutritional Facts

1 serving (1/4 cup) equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 281 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a bowl, combine all ingredients. Cover and refrigerate. Serve as an accompaniment to meat and fajitas. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Picante Pepper Relish in Country Woman July/August 1998, p35

Nutritional Facts

1 serving (1/4 cup) equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 281 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

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