Title: Miami Salsa
Categories: Appetizers, Dips
Yield: 10 Servings

12 oz (2 medium) fresh ripe
-tomatoes
1/2 Orange; seeded and coarsely
-chopped
2 tb Green onion; sliced
1 tb Fresh cilantro; chopped or
Parsley
1 1/2 ts Jalapeno pepper; fresh or
-canned
1/4 ts Orange peel; grated
1/4 ts ;salt, optional

Use tomatoes at room temperature until fully ripe. Core tomatoes, cut in
halves crosswise; squeeze out and discard seeds and juice. Chop tomatoes,
(makes about 1 1/2 cups). In large bowl, combine tomatoes, orange,
scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a
dip, in tacos, with hamburgers, or fish.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini