Recipe - Salsa Ranchera From Robert Dionne

1 pound Tomatoes
One half cup Finely chop onion/scallions
1 teaspoon Minced garlic
One half tablespoon Finely chopped hot pepper
One fourth cup Chopped cilantro or parsley
1 teaspoon Salt
Lime juice to taste

1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp
and combine with the remaining ingredients. The "heat" of the
salsa depends on the type and amount of hot peppers you use.

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