| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime1 |
8 |
servings |
INGREDIENTS
| 4 |
md |
Tomatoes; diced |
| 1/3 |
c |
Chopped red onion |
| 1 |
md |
Red bell pepper; seeded and diced |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
|
Scotch bonnet pepper; seeded and minced, |
|
|
Up to 1 |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
lg |
Lime; Juice of |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
MAKES 2 CUPS VEGAN This uncooked tomato salsa is nicely balanced despite
its fiery heat, which comes from the jewel of the Caribbean, the Scotch
bonnet pepper. (Recipe adapted from Great Bowls of Fire by Jay Solomon
[Prima Publishing, 1997).)
In medium bowl, mix all ingredients until well-blended. Cover and
refrigerate 30 minutes to allow flavors to blend. Serve salsa as a spicy
dip, burrito condiment or as a topping to pilafs or rice dishes.
PER 1/4-CUP SERVING: 18 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 4G CARB.;
0 CHOL.; 179MG SOD; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 41
Converted by MM_Buster v2.0l.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”