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    You are in: Home / Low-cholesterol / Apricot and Nectarine Salsa Recipe
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    Apricot and Nectarine Salsa

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on June 24, 2007

      I made this tonight to serve with Bourbon-Glazed Pork Chops, Bourbon-Glazed Pork Chops. IT was excellent - very light for summer, but still packs a little heat. Loved the heat of the jalapenos with the sweetness of the nectarines and rasins. The only change I made was to use 2 cups nectarines and no apricots, my husband has difficulty with apricots. :\ I used cilantro instead of parsley and the dreid basil. Very easy and just wonderful with this marinated grilled meat. Will make again, maybe with lime grilled chicken next time. Thanks, Rita, for a winner.

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    • on February 24, 2005

      My salsa guy enjoyed this and used it as a salad topper instead of dressing. He even ate it straight from the bowl! However, you've got to love cilantro to like this salsa (and he does) as its flavor really does come through quite intensely. He couldn't taste the jalapeno though. I used crushed coriander seeds and dried apricots since fresh are not available.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Apricot and Nectarine Salsa

    Serving Size: 1 (31 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 14.2
     
    Calories from Fat 0
    31%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 36.8 mg
    1%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.3 g
    9%
    Protein 0.3 g
    0%

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