Category: Salsa

1 1/2 lb Tomatoes, cored, seeded, and cut into 1/2-inch dice

1/4 cup Onion, finely chopped

1/4 cup Cilantro, chopped

1 Jalepeno chile, or serrano chile, seeded, deveined, and finely chopped

3 tbsp Lime juice, fresh

Salt and pepper, to taste

Mix all the ingredients together and let stand at least half an hour before serving. Use within 24 hours. Serve with chicken or fish, or alone with tortillas chips. Makes 3 cups. Donna Nordin, Contemporary Southwest Cookbook MC formatted by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 12/12/96 NOTES : Use as a topping when fresh salsa would add a nice touch.



Posted to MC-Recipe Digest V1 #340



Recipe by: Donna Nordin, Contemporary Southwest Cookbook



From: Brenda Adams <adamsfmle@sprintmail.com>



Date: Thu, 12 Dec 1996 18:11:50 -0800