Tomato citrus salsa

Yield: 8 Servings

Measure Ingredient
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 Salt
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.


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, .

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