Yield: 3 Servings
|3 mediums||Tomatoes; seeded and chopped (about 3 cups)|
|½ cup||Sliced green onions; w/tops|
|½ cup||Green bell pepper; chopped|
|2 tablespoons||To 3 tb lime juice|
|2 tablespoons||Fresh cilantro; snipped|
|1 tablespoon||Jalapeño; finely chopped|
|1 teaspoon||Garlic; finely chopped (about 3 cloves)|
Mix all ingredients.
NOTES : 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, refrigerate 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".
Recipe by: Betty Crocker's Southwest Cooking Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 6, 98