| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Tomatoes, diced |
| 1 |
|
Onion, peeled and chopped |
| 1/3 |
c |
Fresh cilantro, chopped |
| 3 |
tb |
Fresh lime juice |
| 2 |
|
Poblano peppers, grilled and chopped |
| 1 |
ts |
Minced garlic |
INSTRUCTIONS
This salsa recipe is from a local grocery store's (HEB) newspaper ad.
Grilling the poblano peppers gives it a nice smoky flavor. (If you would
like directions on grilling the peppers email me, I don't want this to get
much longer).
Combine all ingredients in a bowl and season with salt and pepper to taste.
Refrigerate for 1 hour to blend flavors. Serve with your favorite Tex-Mex
dish. (We layer "refried" beans between 2 low fat flour tortillas and a
little FF or LF cheese, top with salsa and cut into triangles for a great
quesadilla).
Posted to fatfree digest V96 #250
From: adritter@txdirect.net (Alfred Ritter)
Date: Mon, 9 Sep 1996 14:14:44 -0500 (CDT)
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