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1¼ cups
Easy
Published 2004
Here is a very versatile salsa! I keep it in the refrigerator for up to two weeks and add it to salads, hearts of palm, and even use it to marinate chicken and seafood. Just mix a tablespoon of this salsa, a teaspoon of honey or brown sugar, and a teaspoon of oil, and you will have a great marinade for salmon.