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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
3 cups splenda granular |
3 cups white vinegar |
3 cups water |
1 tablespoon garlic powder |
1 tablespoon red pepper flakes |
1 cup cilantro |
1 cucumber |
1/2 white onion |
2 roma tomatoes |
1 bunch green onion |
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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