Mixed-tomato salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Plum or regular tomatoes | |
| 24 | Yellow cherry tomatoes | |
| 1 | Sweet onion | |
| 2 | larges | Jalapeño peppers |
| 2 | Serrano chili or | |
| 1 | Jalapeño | |
| 4 | tablespoons | Chopped fresh cilantro |
| 4 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Freshly-ground black pepper |
Directions
Cut tomatoes and onion into ¼-inch dice. Cut cherry tomatoes into sixths.
Seed peppers, remove ribs and mince. In a medium-size bowl, combine the tomatoes, onions, jalapeño peppers, serrano pepper, cilantro, lime juice, and salt and pepper to taste. Cover with plastic wrap, and let stand at room temperature for one hour to allow the flavors to blend. Makes about 5 cups.
Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Copyright: "1999 - Clarkson N. Potter - $35" Yield: "5 cups"
Per serving: 72 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1887mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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