|¾ cup||Diced tomatoes (peeled, seeded)|
|2 tablespoons||Olive oil|
|2||Garlic cloves; finely minced|
|2||Serrano chiles finely chopped|
|6 tablespoons||Finely minced red onion|
|2 tablespoons||Lime juice|
PLACE CHOPPED tomatoes in a bowl. Combine olive oil, garlic and chiles in a small pot over medium heat and cook, stirring, 3 minutes.
Add to tomatoes, and add the onion and lime juice. Chill before serving.
Makes 1 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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