| 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 <jock@THIRD-WAVE.COM> on Mar 19, 1997
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