| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Red bell pepper; diced |
| 1 |
lg |
Green bell pepper; diced |
| 1 |
lg |
Yellow bell pepper; diced |
| 2 |
c |
Tomatoes; peeled and diced |
| 1 |
md |
White onion; diced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Chopped fresh cilantro |
|
|
Juice of 1 lime |
INSTRUCTIONS
Mix all the ingredients together. Refrigerate for I hour before serving.
Yield: Approx. 2 cups
Serving Ideas : Serve with roast meat, fajitas, or tortilla chips.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net>
on Jun 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”