Mixed-tomato salsa

Yield: 1 servings

Measure Ingredient
2 \N Plum or regular tomatoes
24 \N Yellow cherry tomatoes
1 \N Sweet onion
2 larges Jalapeño peppers
2 \N Serrano chili or
1 \N Jalapeño
4 tablespoons Chopped fresh cilantro
4 tablespoons Fresh lime juice
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper

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

Converted by MM_Buster v2.0n.

Similar recipes