Recipe - Grilled Chile Chicken

3 lg Tomatoes, minced
1 Onion, peeled and chopped
1/3 cup Fresh cilantro, chopped
3 tablespoon Fresh lime juice
2 Poblano peppers, grilled and
chopped
1 teaspoon Minced garlic

This salsa recipe is from a local grocery store's (HEB) newspaper ad.
Grilling the poblano peppers gives it a nice smoky flavor. (If you would
like directions on grilling the peppers email me, I don't want this to get
much longer).

Combine all ingredients in a bowl and season with salt and pepper to taste.
Refrigerate for 1 hour to blend flavors. Serve with your favorite TexMex
dish. (We layer "refried" beans between 2 low fat flour tortillas and a
little FF or LF cheese, top with salsa and cut into triangles for a great
quesadilla).

Posted to fatfree digest V96 #250

From: adritter@txdirect.net (Alfred Ritter)

Date: Mon, 9 Sep 1996 14:14:44 0500 (CDT)