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 |
| \N \N | 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.