| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Ethnic |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Tomatoes |
| 2 |
sm |
Onions |
| 5 |
|
Fresh jalapeno peppers; seeded |
| 10 |
|
Pieces fresh cilantro |
|
|
Salt to taste |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
NORMA WRENN
This makes a tasty dip or a delicious garnish for fajitas, burritos, or
enchiladas. It keeps for days in the refrigerator or can be frozen in
plastic containers.
Chop tomatoes, onion, jalapenos, and cilantro in small pieces. Do not used
blender or processor. Mix together. Add salt and lemon juice. Mix well.
Source: The Star of Texas Cookbook, The Junior League of Houston, Inc.
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
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