Yield: 2 servings
Measure | Ingredient |
---|---|
2 mediums | Tomatoes -- quartered |
1 medium | Onion -- quartered |
2 \N | Jalapeno chiles -- halved |
\N \N | Seeds removed -- optional |
1 tablespoon | Lime or lemon juice |
½ teaspoon | Salt |
1 tablespoon | Chopped cilantro -- # |
\N \N | Optional |
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.
Printed in the November 27, 1992, issue of the Los Angeles Times.
Submitted By JOELL ABBOTT On 08-16-94 Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking