Title: Tricolor Salsa
Categories: None
Yield: 1 servings

1 lg Red bell pepper; diced
1 lg Green bell pepper; diced
1 lg Yellow bell pepper; diced
2 c Tomatoes; peeled and diced
1 md White onion; diced
1/2 ts Salt
1/2 ts Freshly ground black pepper
1 tb Chopped fresh cilantro
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"
on Jun 28, 1999, converted by MM_Buster v2.0l.