Recipe - Heirloom And Creole Tomato Salad

1 pound Heirloom tomatoes
1 Serrano chile pepper; seeded
and minced
1 Lime; juiced
2 tablespoon Chopped fresh cilantro
2 tablespoon Chopped green onion tops
4 tablespoon Extravirgin olive oil
Salt to taste

MAKES 2 CUPS DAIRYFREE

Thanks to the proliferation of farmers' markets, consumers now have a
stunning choice of tomatoes in a rainbow of colors and a cascade of shapes
and sizes. This salsa is a great recipe to experiment with the many
varieties.

Remove seeds from tomatoes and set aside. Dice tomatoes and put into medium
bowl. In blender, combine tomato seeds, chile pepper, lime juice and
cilantro; process until pureed. Add puree and green onions to tomatoes.
Stir in olive oil. Serve at room temperature.

PER 1/4CUP SERVING: 44 CAL.; 0 PROT.; 4G TOTAL FAT (0 SAT. FAT); 3G CARB.;
0 CHOL.; 41MG SOD.; 1G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 50

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