green tomato salsa 2

1 Servings
3 mediums Green tomatoes, chopped
Jalapeno peppers; seed/mince
Garlic clove; finely chopped
¼ cup Cilantro leaves; chopped
¼ cup Parsley leaves; chopped
½  Red bell pepper; seeded and coarsely chopped
3 tablespoons Lime juice
1½ teaspoon Sugar
½ teaspoon 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 1½ 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@...>

Similar recipes

Random recipe of the day

Bass chowder ii

Follow us

 Subscribe in a reader