| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Dips |
10 |
Servings |
INGREDIENTS
| 12 |
oz |
(2 medium) fresh ripe tomatoes |
| 1/2 |
|
Orange; seeded and coarsely chopped |
| 2 |
tb |
Green onion; sliced |
| 1 |
tb |
Fresh cilantro; chopped or |
|
|
Parsley |
| 1 1/2 |
ts |
Jalapeno pepper; fresh or canned |
| 1/4 |
ts |
Orange peel; grated |
| 1/4 |
ts |
;salt, optional |
INSTRUCTIONS
Use tomatoes at room temperature until fully ripe. Core tomatoes, cut in
halves crosswise; squeeze out and discard seeds and juice. Chop tomatoes,
(makes about 1 1/2 cups). In large bowl, combine tomatoes, orange,
scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a
dip, in tacos, with hamburgers, or fish.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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