Recipe - Salsa Roja

**** NO E *****
M.CARMAIN1 [Melinda]
8 Ripe tomatoes; seeded and
chopped
One half cup Cilantro leaves; loosely
packed
2 md White onions; minced
20 ml Garlic; minced
One half cup Fresh Italian flat leaf
Parsley; chopped
One half cup Light olive oil
Salt and black pepper
to taste
3 Fresh jalapeno peppers
seeded and minced; or
3 Canned jalapeno peppers
minced (optional)



Combine all the ingredients in a mixing bowl. Season to taste and
refrigerate at least 6 hours before serving. Serve with tortilla chips.
From: _Martha Stewart's Hors D'Oeuvres_ Posted on GEnie;
November, '94; formatted for MEAL MASTER by Elaine Radis, PRODIGY
ID: BGMB90B: GEnie ID; E.RADIS
Posted to MCRecipe Digest V1 #170

Date: Sat, 27 Jul 1996 21:15:23 0400

From: CarolAnnn@aol.com