Recipe - Betty Crockers Fresh Tomato Salsa

3 md Tomatoes; seeded,
chopped; (about 3 cups)
One half cup Sliced green onions (w/tops)
One half cup Chopped green bell pepper
2 (up to)
3 tablespoon Lime juice
2 tablespoon Snipped fresh cilantro
1 tablespoon Finely chopped jalepeno
1 teaspoon Finely chopped galic;
(about 3 cloves)
One half teaspoon Salt

Mix all ingredients.

Author's Notes: Here is the allpurpose southwestern favorite. This simple
salsa is unbeatable when tomatoes are at their brilliant best. If time
permits, refigerate the salsa for two or three hours before serving, so
that flavors of the individual ingredients "marry". Serve it with any of
the tortilla dishes, grilled chicken or hamburger, or tortilla chips." From
"Betty Crocker's Southwest Cooking".

My notes: I made this 6/3/96. Was pretty haphazard about measuring g.
Turned out GREAT! Even better next day! Next time, lighter on the
cilantro, more lime, and MORE GARLIC!!! ......mmmmm....

Date: Sat, 15 Jun 1996 14:49:42 0400

From: Sleopo@aol.com

MMRecipes Digest V3 #166

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.