Chopped mixed fresh herbs (Italian parsley; chives, cilantro and tarragon)
INSTRUCTIONS
Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add
tomato juice, vinegar and olive oil. Season lightly with salt and peppers.
Cover and refrigerate overnight, stirring occasionally. Place the mixture
in a food processor and mince until the vegetables are fine but still have
some texture to them. Return the mixture to a bowl, add the chopped herbs
and to a bowl, add the chopped herbs and correct the seasonings to taste.
Chill and serve in ice-cold bowls.
Recipe by: Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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