| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican & s, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Carrot; peeled and grated |
| 1/2 |
|
Red onion; diced |
| 1/4 |
c |
Chopped green chiles; roasted and peeled, mild or hot, to taste |
| 1 |
|
Clove garlic; minced |
| 2 |
|
Tomatoes; chopped |
| 1 |
ts |
Lime juice |
| 1 |
ts |
Salt |
INSTRUCTIONS
Yields 3 cups. This colorful salsa spices up any holiday party. Serve with
tortilla chips. PREP TIME: 10 minutes. MARINATING TIME: 1 hour.
1. Mix all ingredients together in a serving dish. Chill, covered, in the
refrigerator for one hour before serving.
Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * Apricot-Almond Empanaditas
>Delicious! mag >kitPATh mc-PER SERVING: 10CAL, 0.1G fat (6.3% cff) Fiber:
0.5 g; Carbs: 2.3; sodium 182mg >1998-Feb Eat-LF Archives at www.reggie.com
Recipe by: Felicidades! by Nanette Blanchard
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 02,
1998
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”