| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Salsa, Appetizer, Tex-mex |
4 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Onion; chopped |
| 2 |
lg |
Ripe tomatoes; cored,chopped |
| 1 |
|
Fresh or jarred Jalapeno |
|
|
Pepper,stemmed and seeded |
| 1 |
tb |
Olive oil |
| 1 |
md |
Cucumber;peeled,seeded and |
|
|
Finely diced |
| 1 |
tb |
Dill; finely chopped |
|
|
Salt and pepper to taste |
INSTRUCTIONS
PHILLY. INQUIRER
IRWIN E. SOLOMON JJGF65A
In a food processor or blender or with a knife,finely chop the
onion,tomatoes,and Jalapeno pepper. Transfer to abowl and mix in the olive
oil,cucumber and dill. Season with salt and pepper.Makes about
2 1/2 cups...or four servings.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on
Jul 2, 1997
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