| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetables, Condiments, Salsa |
6 |
Servings |
INGREDIENTS
| 5 |
|
Cloves garlic, minced |
| 1 |
|
Green, red, yellow, or purple bell pepper |
| 4 |
lg |
Ripe tomatoes, cored, seeded and diced |
| 1 |
md |
Onion, diced |
| 2 |
|
Hot peppers, such as jalapeno peppers, or serrano, minced |
| 1 |
bn |
Cilantro, chopped |
| 5 |
|
Green onions, sliced into 1/8 inch rings |
| 1/4 |
c |
Olive oil |
| 1/8 |
c |
Red wine vinegar or herbed vinegar |
|
|
Juice of 1 lime |
| 1 |
ts |
Freshly ground pepper |
| 1 |
|
To 2 tablespoons chili powder |
| 1 |
ds |
Of salt |
INSTRUCTIONS
In a medium mixing bowl with a cover, stir together garlic, peppers,
tomatoes, onion, hot peppers, cilantro, and green onions.
In a small mixing bowl, whisk together olive oil, vinegar, lime juice,
pepper, chili powder and salt.
Pour dressing over vegetables and mix completely. Cover and refrigerate
several hours to let flavors meld, then return to room temperature before
serving.
Yield: About 4 cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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