Red Mountain SpaFresh Tomato, Jicama and Cilantro Salsa
Executive Chef Jeff Crosland
Ingredients
1 1/4 lbs Tomatoes, chopped
1/2 lb Jicama, peeled, diced
5 fl oz Red onion, chopped
5 fl oz Green Onion, chopped
5 fl oz Cilantro, chopped
1 1/4 T Jalepeno Pepper, minced
2 1/2 T Lemon Juice
1 t Salt
1/2 t Chili Powder
1. Mix all ingredients.
2. Refridgerate excess in zip-loc bags.
Yield: 4 3/4 C
Serving size: 2 T
Number of Servings: 38
Recipe Nutrient Analysis: Single Serving
Calories: 7
Fat: trace
Saturated Fat: trace
Cholesterol: 0mg
Carbohydrate: 2g
Protein: trace
Sodium: 75mg
Total Dietary Fiber: 1g
CPF Ratio: 74-13-13
Print a copy of this article,
Share it with a friend,
and tell them about Destination Spa Group® at www.destinationspagroup.com