Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 large | spanish onion; thinly sliced |
| 1.00 small | tomato; diced |
| ¼ cup | diced green pepper |
| 2.00 tablespoon | chopped cilantro |
| 2.00 tablespoon | chopped parsley |
| 2.00 tablespoon | olive oil |
| 1 | juice of 1 lime |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
In a saucepan of boiling water blanch onion for 2 minutes, drain, and plunge immediately into a bowl of cool water. Drain and refresh in second bowl of cool water. Transfer to a dry bowl, add remaining ingredients, and season to taste with salt and pepper. This recipe yields about 1 cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-060 broadcast 04-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-21-1997
Recipe by: Emeril Lagasse
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