| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Condiments |
24 |
Servings |
INGREDIENTS
| 6 |
c |
Tomatoes; drained, chopped, (about 6 large) |
| 3 |
md |
Onions; finely chopped |
| 1 1/2 |
c |
Fresh cilantro leaves; chopped |
| 6 |
|
Jalapeno chile peppers; seeded, finely chopped |
INSTRUCTIONS
Mix all ingredients in large bowl. Season to taste with salt and pepper.
(Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Per serving: 10 Calories; less than one gram Fat (4% calories from fat); 0g
Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium
NOTES : Yield: 10 cups.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@bigfoot.net> on
Jan 16, 1998
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