| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Cookbook, Mexican, Salsa, Restaurant |
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 |
tb |
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
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