Date: Thu, 20 Oct 94 09:13:10 EDT
From: email@example.com (Dawn Chace)
Recipe from the Susan Powter recipe book.
3 med. tomatoes, cut into chunks
1 med. green bell pepper, seeded and cut into chunks
1 scallion, with top, cut into large pieces
2 Tbs. chopped fresh cilantro, optional
1/2 jalapeno pepper, seeded and minced (include seeds for a
1 Tbs. freshly squeezed lime juice
1/2 tsp. 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.
Calories: 24 (1/2 cup)
fat: 0 gm, 0% fat