Tricolor salsa

Yield: 1 servings

Measure Ingredient
1 large Red bell pepper; diced
1 large Green bell pepper; diced
1 large Yellow bell pepper; diced
2 cups Tomatoes; peeled and diced
1 medium White onion; diced
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
1 tablespoon Chopped fresh cilantro
Juice of 1 lime

Mix all the ingredients together. Refrigerate for I hour before serving.

Yield: Approx. 2 cups

Serving Ideas : Serve with roast meat, fajitas, or tortilla chips.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 28, 1999, converted by MM_Buster v2.0l.

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