Recipe - Fresh Salsa

4 md Ripe tomatoes; washed,
cored, seeded, finely minced
One fourth Red onion; minced
2 Jalapeno chiles; washed,
stemmed, seeded if desired,
minced
1 small Bunch cilantro; leaves only,
chopped
2 tablespoon Freshly squeezed lime juice
Three fourths teaspoon Coarse salt
1 pn Freshly ground black pepper

In a medium bowl, combine all the ingredients. Stir and toss well. Serve
immediately or store in a covered container in the refrigerator no longer
than a day.

Makes 2 cups; analysis per 1tablespoon serving.

From "Cooking with Too Hot Tamales" by Mary Sue Milliken and Susan Feniger
(William Morrow, $22) Tested by Susan Selasky for the Free Press Test
Kitchen

5 calories (0% from fat), 0 grams fat (0 grams sat. fat), 1 gram
carbohydrate, 0 grams protein, 39 mg sodium, 0 mg cholesterol, 2 mg
calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" gordon@acanet.com.mx on May
2, 1998