Title: Mixed-Tomato Salsa
Categories: Stewart6
Yield: 1 servings

2 Plum or regular tomatoes
24 Yellow cherry tomatoes
1 Sweet onion
2 lg Jalapeño peppers
2 Serrano chili or
1 Jalapeño
4 tb Chopped fresh cilantro
4 tb Fresh lime juice
1 ts Coarse salt
1/2 ts Freshly-ground black pepper

Cut tomatoes and onion into 1/4-inch dice. Cut cherry tomatoes into sixths.
Seed peppers, remove ribs and mince. In a medium-size bowl, combine the
tomatoes, onions, jalapeño peppers, serrano pepper, cilantro, lime juice,
and salt and pepper to taste. Cover with plastic wrap, and let stand at
room temperature for one hour to allow the flavors to blend. Makes about 5
cups.

Cuisine: "Mexican" Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by
Martha Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35"
Yield: "5 cups"

Per serving: 72 Calories (kcal); trace Total Fat; (5% calories from fat);
2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1887mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.