Yield: 1 Servings
|1 pounds||Cherry tomatoes; red or yellow|
|1||Shallot; finely minced|
|2 tablespoons||Fresh minced cilantro|
|2||Serrano chili peppers; seeded, roasted; skinned and minced|
|1 tablespoon||Fresh lime juice|
Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.
Toss all the ingredients in the blender and process until chopped fine. Do not liquify. This will keep up to 3 days in the fridge. Makes 1 cup.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .