| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Oct., Fatfree |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Tomatoes, cut into chunks |
| 1 |
md |
Green bell pepper, seeded |
|
|
And cut into chunks |
| 1 |
|
Scallion, with top, cut into |
|
lg |
Pieces |
| 2 |
tb |
Chopped fresh cilantro, |
|
|
Optional |
| 1/2 |
|
Jalapeno pepper, seeded and |
|
|
Minced (include seeds for a |
|
|
Otter salsa) |
| 1 |
tb |
Freshly squeezed lime juice |
| 1/2 |
ts |
Fine sea salt |
INSTRUCTIONS
Put all the ingredients into a food processor fitted with the metal blade
and pulse to coursely chop. The salsa will keep up to a week in the
refrigerator.
Serves 6 Calories: 24 (1/2 cup) fat: 0 gm, 0% fat
Posted by dmc@cherry-semi.com (Dawn Chace) to the Fatfree Digest [Volume 11
Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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