| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Dip |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(10-oz) Mexican green tomatoes; drained |
| 1/4 |
c |
Onions; finely chopped |
| 1 |
tb |
Cilantro; coarsely chopped |
| 1 |
ts |
Canned Serrano chilis; drained; rinsed, finely chopped |
| 1/4 |
ts |
Garlic; finely chopped |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 20:51:33 -7
From: arlenes@holly.ColoState.EDU
In a small bowl, combine the tomatoes, onions, coriander, chili, garlic,
salt and pepper to taste. Mix gently, but thoroughly together. Taste for
seasoning. Refrigerate if not to be used immediately. It will only keep for
a couple of days. Yield: 1 cup.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #106
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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