Yield: 8 Servings
|12 ounces||Fresh tomatoes (2 medium)|
|2 tablespoons||Sliced green onion|
|1 tablespoon||Chopped fresh cilantro or parsley|
|1½ teaspoon||Minced fresh or jarred Jalapeno pepper|
|¼ teaspoon||Grated orange peel|
Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in halves crosswise; squeeze out and discard seeds and juice. Chop tomatoes. In a large bowl combine tomatoes, green onion, cilantro, jalapeno, salt and orange pee. Use as a dip, in tacos, with hamburgers, fish, etc. 1-½ cups.
"TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .