CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Niger |
|
1 |
Servings |
INGREDIENTS
4 |
md |
Ripe tomatoes; washed, cored, seeded, finely diced |
1/4 |
|
Red onion; minced |
2 |
|
Jalapeno chiles; washed, stemmed, seeded if desired, minced |
1 |
sm |
Bunch cilantro; leaves only, chopped |
2 |
tb |
Freshly squeezed lime juice |
3/4 |
ts |
Coarse salt |
1 |
pn |
Freshly ground black pepper |
INSTRUCTIONS
In a medium bowl, combine all the ingredients. Stir and toss well. Serve
immediately or store in a covered container in the refrigerator no longer
than a day.
Makes 2 cups; analysis per 1-tablespoon serving.
>From "Cooking with Too Hot Tamales" by Mary Sue Milliken and Susan Feniger
(William Morrow, $22) Tested by Susan Selasky for the Free Press Test
Kitchen
5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, 39 mg sodium, 0 mg cholesterol, 2 mg
calcium, trace of fiber.
Posted to KitMailbox Digest by "AcaGordie" <[email protected]> on May
2, 1998
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”