Category: Relishes

1 medium Tomato, coarsely chopped

1 tbsp Finely diced red onion

1 1/2 tsp Minced seeded jalapeno

2 tbsp Balsamic vinegar

1/4 cup Fresh basil chiffonade

1 1/2 tsp Olive oil

Salt and freshly ground pepper, to taste

Combine the tomato, onion, jalapeno, vinegar, basil and olive oil. Add salt and pepper to taste. Cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serve any extra salsa in a bowl in the center of the table.



Yield: About 1 1/2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved



Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997



Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997