Title: Fresh Salsa
Categories: None
Yield: 1 Servings

4 md Ripe tomatoes; washed,
-cored, seeded, finely diced
1/4 Red onion; minced
2 Jalapeno chiles; washed,
-stemmed, seeded if desired,
-minced
1 sm Bunch cilantro; leaves only,
-chopped
2 tb Freshly squeezed lime juice
3/4 ts Coarse salt
1 pn Freshly ground black pepper

In a medium bowl, combine all the ingredients. Stir and toss well. Serve
immediately or store in a covered container in the refrigerator no longer
than a day.

Makes 2 cups; analysis per 1-tablespoon serving.

>From "Cooking with Too Hot Tamales" by Mary Sue Milliken and Susan Feniger
(William Morrow, $22) Tested by Susan Selasky for the Free Press Test
Kitchen

5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, 39 mg sodium, 0 mg cholesterol, 2 mg
calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" on May
2, 1998