| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (28-oz.) tomatoes, drained |
| 2 | Green peppers, chopped | |
| 1 | sm | Onion, chopped |
| 1 | tb | Oregano |
| 1 | tb | Basil |
| 1 | tb | Ground corriander |
| 1/2 | ts | Crushed red pepper |
| 1/8 | ts | Pepper |
| 2 | tb | Fresh cilantro, chopped |
| 1/8 | ts | Salt |
INSTRUCTIONS
Heat skillet prepared with non-stick coating. After running ingredients through a blender, add to the pan and stir for about four minutes. Posted to fatfree digest V96 #244 From: Sylvia LeReverend <sylvia@cs.toronto.edu> (by way of Date: Tue, 3 Sep 1996 10:33:39 -0400
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