Yield: 24 Servings
|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