Tomato and basil salsa

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
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

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