Recipe - Garden Herb Salsa

1 One half cup Diced plum tomato
One half cup Diced red bell pepper
One half cup Diced yellow bell pepper
One fourth cup Minced shallot
One fourth cup Chopped fresh cilantro
1 tablespoon Minced jalapeno pepper
1 tablespoon Chopped fresh tarragon
1/8 teaspoon Salt
2 tablespoon Balsamic or sherry vinegar
2 Cloves garlic, crushed

Combine all ingredients in a bowl, and stir well.

Cover and chill at least 30 minutes. Yield: 2One half cups (serving size:
One fourth cup).

Recipe by: Cooking Light, July/Aug 1993, page 79 Posted to EATL Digest 19
Mar 97 by lunchuck jock@THIRDWAVE.COM on Mar 19, 1997