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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Nothing simpler than cutting your vegetables to the size you desire, small, medium or large (medium is my families favorite size), and adding them with the mango into a large bowl containing the salsa. | 2. Cilantro is to taste, but we usually use about a handful from the garden, leaving out the stems. If it's out of season, an entire fresh pack from the grocer will do the trick. Chop and add to the mix. | 3. Cumin is an acquired taste from what I've been told, but we love it. Again, put in as much or as little as you want, but we usually add about 3 tablespoons. | 4. You'll just about double the amount of salsa that you had, if you use the larger 2 1/2 cup size jars that are available at the grocer. | 5. It's thicker in consistency, but goes great on everything! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salsa	2 1/2	cups		188.5	43.16	9.88	1.105
spanish onion	1/3			-	-	-	-
celery	2	stalks		20.48	3.8016	0.8832	0.2176
cucumber	1/3	cup		5.2	1.2584	0.2253	0.0381
red bell pepper	1/2			-	-	-	-
yellow bell pepper	1/2			-	-	-	-
orange bell pepper	1/2			-	-	-	-
green bell pepper	1/2			-	-	-	-
mango	1			99.0	24.717	1.3530000000000002	0.627
cherry tomato	12			-	-	-	-
cilantro	1	bunch		-	-	-	-
cumin				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.