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Yield: 1 ½ cups
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Ingredients |
Amount |
Medium
red onions, peeled and thinly sliced in rings
or slivers
|
1
ea. |
| Salt
|
½
Tbsp. |
Medium
vine-ripened tomato, seeded and finely diced
|
½
ea. |
Fresh
cayenne peppers or 2 serrano peppers, seeded,
deveined, and finely chopped
|
1 Tbsp. |
| Finely
chopped cilantro |
1 Tbsp. |
|
1. Place the onions and
salt in a medium-sized bowl and cover with
hot tap water (120°F). Stir and allow
to rest for 10 minutes. Turn into a colander
and rinse under cold running water and drain
thoroughly.
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| 2.
Place in a medium bowl with the lime juice. Allow
to rest for 5 minutes. Stir in the tomatoes, hot
peppers, and cilantro. Check for salt. Serve at
room temperature as a table sauce for llapingachos. |
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Nutrition
Facts |
| Serving
Size: 2 Tbsp. |
Servings
Per Recipe: 12 |
|
|
| |
%DV*
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| Calories:
11 |
.5
|
| Total
Fat: 0grams |
0
|
Saturated
Fat 0 grams
|
0
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| Cholesterol:
0 mg |
0
|
| Sodium:
437 mg |
18
|
| Total
Carbohydrate: 2.6 grams |
.1
|
Dietary
Fiber: .5 grams
|
.2
|
Sugars:
.0 grams
|
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| Protein:
.32 gram |
1 |
|
| Vitamin
A: 3% |
Vitamin
C: 8% |
Calcium:
1% |
Iron:
1% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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