Tuesday, December 05, 2006

Miami Salsa

2 md (12 oz) fresh ripe tomatos
1/2 Seeded/coarse chopped
2 tb Sliced green onion
1 tb Chopped fresh cilantro
1-1/2 ts Mince fresh/jarred
Jalapeno pepper
1/4 ts Grated orange peel
1/4 ts Salt, optional
Use tomatos at room temperature until fully ripe. Core tomatos, cut in halves crosswise; squeeze out and discard seeds and juice. Chop tomatos, makes about 1 1/2 cups. In large bowl combine tomatos, orange, scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a dip, in tacos, with hamburgers, fish, etc.


Post a Comment

Links to this post:

Create a Link

<< Home