Recipe - Salsa

3 md Tomatoes, cut into chunks
1 md Green bell pepper, seeded
And cut into chunks
1 Scallion, with top, cut into
lg Pieces
2 tablespoon Chopped fresh cilantro,
Optional
One half Jalapeno pepper, seeded and
Minced (include seeds for a
Otter salsa)
1 tablespoon Freshly squeezed lime juice
One half teaspoon Fine sea salt

Put all the ingredients into a food processor fitted with the metal blade
and pulse to coursely chop. The salsa will keep up to a week in the
refrigerator.

Serves 6 Calories: 24 (One half cup) fat: 0 gm, 0% fat

Posted by dmc@cherrysemi.com (Dawn Chace) to the Fatfree Digest [Volume 11
Issue 21], Oct. 21, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip