INGREDIENTS

INSTRUCTIONS

When tomatoes are at their peak, slice them and arrange on a platter. Make
a dressing from one part fruit or white-wine vinegar and three parts good
olive oil. Stir in the Adobo de Achiote a bit at a time until everything is
beautifully oarange and the achiote is necely detectable; you may need to
season the dressing with more salt. Drizzle over the tometoes, then
sprinkle with thinly sliced green onions or sliced green-tops-on-white
onion. Strew with chopped herbs (anything from cilantro to chervil will be
welcom), and you're ready to serve
Recipe by: Simple Ideas from my American Home
Posted to MC-Recipe Digest V1 #914 by "Karrie Brothers"
<K_Brothers@classic.msn.com> on Nov 18, 97

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