THAI SALSA
Yield Portion Size
12 portions
()
1/2 cup |
Angela Mia® Petite Diced Tomatoes, drained
|
2 tbsp |
Chopped cilantro
|
1 tbsp |
Grated ginger
|
3 tbsp |
Fresh lime juice
|
1 tbsp |
Brown sugar
|
3 tsp |
Fish sauce
|
2 tsp |
Hot chili sauce
|
1/2 tsp |
Dried oregano
|
Tortilla chips or fried wontons
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 73 mg | 7% |
Carbohydrate | 34 g | 11% |
Total Fat | 12 g | 18% |
Potassium | 17 mg | 0% |
Calories | 244 kcal | 12% |
Sodium | 361 mg | 15% |
Protein | 4 g | 7% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 2 g | 8% |
Sugars | 1 g | 0% |
Dietary Fiber | 2 g | 7% |
Vitamin C | 3 mg | 5% |
Vitamin A | 53 iu | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In medium bowl, combine drained Angela Mia® Petite Diced Tomatoes, cilantro, ginger, lime juice, brown sugar, fish sauce and hot chili sauce.
-
Step 2
Cover and let stand at room temperature 20 minutes to blend flavors.
-
Step 3
Serve immediately or refrigerate up to 3 days.
-
Step 4
Serve with tortilla chips or fried wontons.
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