| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(28-oz.) tomatoes, drained |
| 2 |
|
Green peppers, chopped |
| 1 |
sm |
Onion, chopped |
| 1 |
tb |
Oregano |
| 1 |
tb |
Basil |
| 1 |
tb |
Ground corriander |
| 1/2 |
ts |
Crushed red pepper |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Fresh cilantro, chopped |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Heat skillet prepared with non-stick coating. After running ingredients
through a blender, add to the pan and stir for about four minutes.
Posted to fatfree digest V96 #244
From: Sylvia LeReverend <sylvia@cs.toronto.edu> (by way of
Date: Tue, 3 Sep 1996 10:33:39 -0400
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”