Category: Salsa

3 medium Green tomatoes, chopped

2 Jalapeno peppers, seed/mince

1 Garlic clove, finely chopped

1/4 cup Cilantro leaves, chopped

1/4 cup Parsley leaves, chopped

1/2 Red bell pepper, seeded and coarsely chopped

3 tbsp Lime juice

1 1/2 tsp Sugar

1/2 tsp Salt

Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree.



Add bell pepper, lime juice, sugar and salt. Blend until well blended. If using immediately add a tablespoon of water if the salsa seems too thick. If refrigerating until ready to use, do not add water. The vegetables will give off liquid as the salsa sits.



Makes about 1 1/2 cups.



Pittsburgh Post-Gazette, September 22, 1993



Posted to MM-Recipes Digest V3 #274



Date: Sun, 6 Oct 1996 14:37:41 +0000



From: Linda Place <placel@worldnet.att.net>