Yield: 1 servings
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000