| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Tomatoes |
| 1 |
tb |
Fresh lime juice |
| 1 |
ts |
Honey |
| 1 |
ts |
Minced jalapeno peppers |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Cumin |
| 1 |
|
Garlic clove, minced |
| 1 |
lb |
Asparagus |
INSTRUCTIONS
Roast the tomatoes directly over a high gas flame until the skin becomes
charred in spots, blistered, and loose. When cool enough to handle,
carefully peel off the skin. Core and roughly chop. In a large bowl,
combine the chopped tomatoes, lime juice, honey, jalapeno, thyme,
coriander, oregano, cumin, and garlic. Mix well. Serve at room temperature
with the asparagus spears.
NUTRITIONAL INFORMATION per serving 50 Calories; >1g Fat; 0mg Cholesterol;
21 mg Sodium
Posted to Recipe Page 25 Aug 96
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