| 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" <gordon@acanet.com.mx> on May 2, 1998
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”