Yield: 8 servings
|4 mediums||Tomatoes; diced|
|⅓ cup||Chopped red onion|
|1 medium||Red bell pepper; seeded and diced|
|2||Cloves garlic; minced|
|½||Scotch bonnet pepper; seeded and minced,|
|Up to 1|
|2 tablespoons||Chopped fresh cilantro|
|1 large||Lime; Juice of|
|½ teaspoon||Freshly ground black pepper|
MAKES 2 CUPS VEGAN This uncooked tomato salsa is nicely balanced despite its fiery heat, which comes from the jewel of the Caribbean, the Scotch bonnet pepper. (Recipe adapted from Great Bowls of Fire by Jay Solomon [Prima Publishing, 1997).)
In medium bowl, mix all ingredients until well-blended. Cover and refrigerate 30 minutes to allow flavors to blend. Serve salsa as a spicy dip, burrito condiment or as a topping to pilafs or rice dishes.
PER ¼-CUP SERVING: 18 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 179MG SOD; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 41 Converted by MM_Buster v2.0l.