Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Tomatoes; drained, chopped, (about 6 large) |
| 3 mediums | Onions; finely chopped |
| 1½ cup | Fresh cilantro leaves; chopped |
| 6 \N | Jalapeno chile peppers; seeded, finely chopped |
Mix all ingredients in large bowl. Season to taste with salt and pepper.
(Can be prepared 3 hours ahead. Cover and let stand at room temperature.) Per serving: 10 Calories; less than one gram Fat (4% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium NOTES : Yield: 10 cups.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #509 by Ron West <ronwest@...> on Jan 16, 1998