| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | servings | ||
INGREDIENTS
| 1 | md | Onion; diced |
| 2 | Cloves garlic; minced | |
| 8 | md | Green tomatoes; diced |
| 2 | md | Ripe tomatoes; diced |
| 2 | Jalapenos; chopped | |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | ts | Salt |
| 4 | ds | Tabasco sauce |
| Juice of 1 lime | ||
| Juice of 1 lemon |
INSTRUCTIONS
Mix all the ingredients together and refrigerate until ready to use. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve as a dip with blue corn tortilla chips, or try spooning a little on top of hot vegetarian lasagna. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <[email protected]> on Jun 29, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”