| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 10 | Servings | |
INGREDIENTS
| 1/2 | oz | Sun-dried tomatoes, (6) packed without oil |
| 1 | c | Boiling water |
| 1 1/4 | c | Diced plum tomato |
| 3/4 | c | Diced peeled avocado, (1 large) |
| 1/4 | c | Finely chopped red onion |
| 2 | tb | Chopped fresh basil |
| 1 | tb | Finely chopped seeded jalapeno pepper |
| 2 | tb | Orange juice |
| 2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Garlic clove, crushed | |
| Basil sprigs, (optional) |
INSTRUCTIONS
Combine the sun-dried tomatoes and boiling water in a small bowl; let stand 30 minutes. Drain and chop. Combine sun-dried tomatoes, plum tomato, and next 9 ingredients (plum tomato through garlic) in a bowl; stir well. Yield: 2-1/2 cups (serving size: 1/4 cup). NOTES : From Chef Bruce Molzan, owner of The Ruggles Grill in Houston. Serve with pork or chicken; garnish with basil sprigs, if desired. Recipe by: Cooking Light, Sept. 1995, page 98 Posted to EAT-L Digest 18 Mar 97 by lunchuck <[email protected]> on Mar 19, 1997
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