Ingredients For Apricot Salsa with Lemon Verbena Recipe
2 Jalapeno chiles
2 Scallions
6 cup Diced pitted just ripe fresh apricots, peaches, or nectarines
1 tablespoon Minced peeled fresh ginger
0.5 teaspoon Sugar
0.5 teaspoon Coarse salt
0.25 cup Fresh lemon verbena or cilantro, coarsely chopped
2 tablespoon Thinly sliced and halved red onion
Toasted flour or corn tortilla wedges, for serving
Nutrition value
110
calories per serving
< 1 g Fat< 1 g Protein23 g Carbs2 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
23 g Carbs
2 g Fiber
MacroNutrients
Carbs
23 g
Protein
1 g
Fiber
2 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
13 mg
Iron
0 mg
Vitamin A
85 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
35 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
15 mg
Manganese
0 mg
Phosphorus
26 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
