| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Diced plum tomato |
| 1/2 |
c |
Diced red bell pepper |
| 1/2 |
c |
Diced yellow bell pepper |
| 1/4 |
c |
Minced shallot |
| 1/4 |
c |
Chopped fresh cilantro |
| 1 |
tb |
Minced jalapeno pepper |
| 1 |
tb |
Chopped fresh tarragon |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Balsamic or sherry vinegar |
| 2 |
|
Cloves garlic, crushed |
INSTRUCTIONS
Combine all ingredients in a bowl, and stir well.
Cover and chill at least 30 minutes. Yield: 2-1/2 cups (serving size:
1/4 cup).
Recipe by: Cooking Light, July/Aug 1993, page 79 Posted to EAT-L Digest 19
Mar 97 by lunchuck <jock@THIRD-WAVE.COM> on Mar 19, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”