Yield: 12 Servings
|3 mediums||Tomatoes; seeded, chopped; (about 3 cups)|
|½ cup||Sliced green onions (w/tops)|
|½ cup||Chopped green bell pepper (up to)|
|3 tablespoons||Lime juice|
|2 tablespoons||Snipped fresh cilantro|
|1 tablespoon||Finely chopped jalepeno|
|1 teaspoon||Finely chopped galic; (about 3 cloves)|
Mix all ingredients.
Author's Notes: Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best. If time permits, refigerate the salsa for two or three hours before serving, so that flavors of the individual ingredients "marry". Serve it with any of the tortilla dishes, grilled chicken or hamburger, or tortilla chips." From "Betty Crocker's Southwest Cooking".
My notes: I made this 6/3/96. Was pretty haphazard about measuring <g>.
Turned out GREAT! Even better next day! Next time, lighter on the cilantro, more lime, and MORE GARLIC!!! ......mmmmm....
Date: Sat, 15 Jun 1996 14:49:42 -0400 From: Sleopo@...
MM-Recipes Digest V3 #166
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .