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.
"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, .