Fresh vegetable salsa
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Judi M. Phelps | ||
| 4 | Tomatoes; diced | |
| 1 | Zucchini squash; uncooked, diced | |
| 1 | Yellow squash; uncooked, diced | |
| 1 | small | Jar diced pimentos; drained |
| 2 | smalls | Jalapeno or serrano chilies; diced |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lime juice |
| ⅓ | cup | Fresh cilantro; chopped |
Directions
Combine all ingredients and mix well. Refrigerate, covered, overnight. Serve as a relish. Serve with Poultry. Source: Salsa Lovers Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...