Salsa Gruda (fresh Tomato Salsa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Condiments, Dips, Salsa | 6 | Servings | |
INGREDIENTS
| 4 | Med. Tomatoes, peeled | |
| seeded and chopped | ||
| 1/2 | c | Onions, finely chopped |
| 1/2 | c | Celery, finely chopped |
| 1/4 | c | Green Pepper, finely chopped |
| 1/4 | c | Olive oil or vegetable oil |
| 2 | To 3 tbls. Green Chiles | |
| canned finely chopped | ||
| 2 | T | Red Wine vinegar |
| 1 | t | Salt |
| 1 | t | Coriander seeds, crushed |
| 1 | t | Mustard seeds |
| 1 | ds | Of Pepper |
INSTRUCTIONS
Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups Originally From: Gloria Weston; Priest Lake Community Church; Nordman, Idaho (1992 Hometown Collection "America's Best Recipes") Just got this new book, will keep looking tho. BTW, Joann, do you or anyone reading this, have any good Beer/Cheese Soup or Minestone Soup recipes. Would appreciate any of them available. Thanks in advance. Charles From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 396.8mg
Potassium: 64.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g