| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Sauces, Mexican, Vegetables |
3 |
Servings |
INGREDIENTS
| 3 |
md |
Tomatoes; seeded and chopped (about 3 cups) |
| 1/2 |
c |
Sliced green onions; w/tops |
| 1/2 |
c |
Green bell pepper; chopped |
| 2 |
tb |
To 3 tb lime juice |
| 2 |
tb |
Fresh cilantro; snipped |
| 1 |
tb |
Jalapeño; finely chopped |
| 1 |
ts |
Garlic; finely chopped (about 3 cloves) |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Mix all ingredients.
NOTES : Author's Notes: Here is the all-purpose southwestern favorite. This
simple salsa is unbeatable when tomatoes are at their brilliant best. If
time permits, refrigerate the salsa for two or three hours before serving,
so that flavors of the individual ingredients "marry". Serve it with any of
the tortilla dishes, grilled chicken or hamburger, or tortilla chips." From
"Betty Crocker's Southwest Cooking".
Recipe by: Betty Crocker's Southwest Cooking
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 6, 98
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