Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Tomato; coarsely chopped |
| 1 tablespoon | Finely diced red onion |
| 1½ teaspoon | Minced seeded jalapeno |
| 2 tablespoons | Balsamic vinegar |
| ¼ cup | Fresh basil chiffonade |
| 1½ teaspoon | Olive oil |
| \N \N | Salt and freshly ground pepper, to taste |
Combine the tomato, onion, jalapeno, vinegar, basil and olive oil. Add salt and pepper to taste. Cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serve any extra salsa in a bowl in the center of the table.
Yield: About 1½ cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997