| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Sauces, Mexican, Salsas |
3 |
servings |
INGREDIENTS
| 3 |
md |
Tomatoes; seeded, chopped |
|
|
(about 3 cups) |
| 1/2 |
c |
Sliced green onions; (w/tops) |
| 1/2 |
c |
Chopped green bell pepper |
| 2 |
tb |
To 3 tb lime juice |
| 2 |
tb |
Snipped fresh cilantro |
| 1 |
tb |
Finely chopped jalapeno |
| 1 |
ts |
Finely chopped garlic |
|
|
(about 3 cloves) |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Mix all ingredients.
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".
My notes: I made this 6/3/96. Was pretty haphazard about measuring.
Turned out GREAT! Even better next day! Next time, lighter on the
cilantro, more lime, and MORE GARLIC!
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