| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Oct., Fatfree | 6 | Servings | |
INGREDIENTS
| 3 | md | Tomatoes, cut into chunks |
| 1 | md | Green bell pepper, seeded |
| And cut into chunks | ||
| 1 | Scallion, with top, cut into | |
| lg | Pieces | |
| 2 | tb | Chopped fresh cilantro, |
| Optional | ||
| 1/2 | Jalapeno pepper, seeded and | |
| Minced (include seeds for a | ||
| Otter salsa) | ||
| 1 | tb | Freshly squeezed lime juice |
| 1/2 | ts | Fine sea salt |
INSTRUCTIONS
Put all the ingredients into a food processor fitted with the metal blade and pulse to coursely chop. The salsa will keep up to a week in the refrigerator. Serves 6 Calories: 24 (1/2 cup) fat: 0 gm, 0% fat Posted by [email protected] (Dawn Chace) to the Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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