Two Tomato Salsa.
2 c diced unpeeled plum tomato
1 c unpeeled green tomato
1/2 c diced green bell pepper.
1/4 c chopped purple onion.
1 tbsp finely chop jalapeno pepper
1 tbsp finely chop fresh cilantro
1 clove minced garlic
1/4 tsp salt.
1/8 tsp coarsely ground pepper.
2 tbsp fresh lime juice
1 tbsp olive oil.
Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted
spoon to serve with corn tortilla wedges, poultry, or fish.
Yield: 3 cups
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