Title: Fresh Tomato Salsa
Categories: Cklive11
Yield: 1 servings

2 lb Vine-ripened red and/or
-orange tomatoes; (about 5
-medium)
2 Fresh serrano or jalapeno
-chiles
1/4 md Onion; (preferably white)
1/2 c Fresh cilantro sprigs
1 ts Minced garlic
1 ts Sugar
1 1/2 tb Fresh lime juice
Salt and pepper to taste

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to
a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop
enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion,
cilantro, and garlic into tomatoes with sugar and lime juice and salt and
pepper to taste. Salsa may be made 1 hour ahead and kept at cool
temperature.

Yield: 2 1/2 cups

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9188

Converted by MM_Buster v2.0l.