Yield: 1 servings
|1 medium||Onion; diced|
|2||Cloves garlic; minced|
|8 mediums||Green tomatoes; diced|
|2 mediums||Ripe tomatoes; diced|
|1 tablespoon||Chopped fresh cilantro|
|4 dashes||Tabasco sauce|
|Juice of 1 lime|
|Juice of 1 lemon|
Mix all the ingredients together and refrigerate until ready to use.
Yield: Approx. 2 cups
SERVING SUGGESTIONS: Serve as a dip with blue corn tortilla chips, or try spooning a little on top of hot vegetarian lasagna.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 29, 1999, converted by MM_Buster v2.0l.