Recipe - Miami Salsa

12 ounce (2 medium) fresh ripe
tomatoes
One half Orange; seeded and coarsely
chopped
2 tablespoon Green onion; cut or sliced up
1 tablespoon Fresh cilantro; chopped or
Parsley
1 One half teaspoon Jalapeno pepper; fresh or
canned
One fourth teaspoon Orange peel; grated
One fourth teaspoon ;salt, optional

Use tomatoes at room temperature until fully ripe. Core tomatoes, cut in
halves crosswise; squeeze out and discard seeds and juice. Chop tomatoes,
(makes about 1 One half cups). In large bowl, combine tomatoes, orange,
scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a
dip, in tacos, with hamburgers, or fish.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini