Orange Almond Cilantro Salsa

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Makes about 2 cups. Use this crunchy, fresh-tasting mixture as you would any salsa — with beans and rice; on grilled or broiled fish, chicken, pork or beef; on quesadillas; or just with tortilla chips.
1/3 cup fresh orange juice
1/4 cup fresh lime juice
3/4 cup (3 ounces) slivered almonds, roasted*
1 cup tightly packed cilantro leaves, washed and dried
1 jalapeno, seeded
2 cloves garlic, peeled
Salt to taste
Cilantro leaves to garnish

Place orange juice, lime juice, almonds, cilantro, jalapeno and garlic in the bowl of a food processor or blender and process until very finely chopped. Season to taste with salt. Garnish with more cilantro leaves. Serve immediately or store covered and refrigerated up to one day. Serve chilled.||* To roast almonds, place a single layer on a baking sheet and bake in a preheated 350°F oven for 8 to 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven. 

Nutritional Info: 

Calories 68; Fat 5 g; Sat Fat 0.5 g; Mono Fat 3.4 g; Poly Fat 1.1 g; Protein 2 g; Carb 4 g; Fiber 1 g; Cholesterol 0 mg; Sodium 74 mg; Calcium 30 mg ; Potassium 10 mg; Vitamin E 2.5 mg*;

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