| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Cookbook, Mexican, Restaurant, Salsa | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Tomatoes, cored seeded and |
| cut into 1/2-inch dice | ||
| 1/4 | c | Onion, finely chopped |
| 1/4 | c | Cilantro, chopped |
| 1 | Jalepeno chile, or serrano | |
| chile seeded deveined | ||
| and finely chopped | ||
| 3 | T | Lime juice, fresh |
| Salt and pepper, to taste |
INSTRUCTIONS
Mix all the ingredients together and let stand at least half an hour before serving. Use within 24 hours. Serve with chicken or fish, or alone with tortillas chips. Makes 3 cups. Donna Nordin, Contemporary Southwest Cookbook MC formatted by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 12/12/96 NOTES : Use as a topping when fresh salsa would add a nice touch. Posted to MC-Recipe Digest V1 #340 Recipe by: Donna Nordin, Contemporary Southwest Cookbook From: Brenda Adams <adamsfmle@sprintmail.com> Date: Thu, 12 Dec 1996 18:11:50 -0800
A Message from our Provider:
“He who kneels before God can stand before anyone.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 981.7mg
Potassium: 1450.2mg
Carbohydrates: 35.3g
Fiber: 8g
Sugar: 18.7g
Protein: 6.2g