| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
1 |
Servings |
INGREDIENTS
| 1/2 |
md |
Red onion; thinly sliced |
| 1 |
|
Whole jalapeno pepper; minced |
| 1/2 |
|
Whole red bell pepper; stemmed, seeded, julienned |
| 1/2 |
|
Whole yellow bell pepper; stemmed, seeded, julienned |
| 1/2 |
|
Whole green pepper; stemmed, seeded, julienned |
| 1/4 |
c |
Fresh cilantro; finely shredded |
| 1/2 |
pt |
Fresh strawberries; hulled, sliced |
| 1/4 |
c |
Fresh orange juice |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Extra virgin olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Place all the ingredients in a large mixing bowl and toss to combine. Cover
and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before
serving, remove the salsa from the refrigerator, so it loses some of it's
chill.
Yield: about 2 1/2 cups
NOTES : This sweet summery salsa can accompany anything from toasted pita
triangles to a cut of grilled fish, shrimp or chicken. You can transform
the flavor and color of this salsa by substituting fresh blueberries or
blackberries for the strawberries.
Recipe by: Fruit Cookbook by Nicole Routhiers Posted to MC-Recipe Digest V1
#764 by Sharon <jouet@mindspring.com> on Aug 29, 1997
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