Recipe - Jalapeno And Tomato Salsa

2 cup Finely chopped; seeded fresh
tomatoes
2 Jalapenos; washed, stemmed,
seeded and minced
1/3 cup Finely chopped red onion
1 teaspoon Minced garlic
2 tablespoon Minced fresh cilantro
1 teaspoon Lime juice
2 teaspoon Olive oil
2 md Cucumbers; peeled, ends
removed, seeded and minced
Cayenne pepper to taste
1 tablespoon White wine vinegar

In a medium bowl, combine all the ingredients. Mix well, cover and
refrigerate at least 1 hour before serving.

Makes about 3 cups; analysis per 1tablespoon serving.

Cook's note: Serve this salsa on grilled or broiled chicken or fish or with
tortilla chips.

From "Magic Salsa" by David Woods (Chronimed, $14.95)

Tested by Susan Selasky for the Free Press Test Kitchen

6 calories (35% from fat), trace of fat (0 grams sat. fat), 1 gram
carbohydrate, trace of protein, 1 mg sodium, 0 mg cholesterol, 3 mg
calcium, trace of fiber.

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