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“Sweet and sour, hot and garlicky. Great served cold in the summer as an accompaniment for many Mexican foods. This recipe is also low-carb and low-calorie!”
READY IN:
20mins
SERVES:
8-10
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the cilantro.
  2. Coarsely chop the cucumber, white onion, and Roma tomatoes (de-seeded prior to chopping).
  3. Finely chop the green onions, both green and white parts.
  4. Mix all ingredients in a container and refrigerate. Best if chilled for at least 1-2 hours, excellent if you leave it overnight.

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