Salsas recipes

Course : Salsas
Source: Cooking Light, July/Aug 1993, page 79
Serves: 2

Print a Recipe Card

Ingredients:

1 1/2 cups diced plum tomato

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/4 cup minced shallot

1/4 cup chopped fresh cilantro

1 tablespoon minced jalapeno pepper

1 tablespoon chopped fresh tarragon

1/8 teaspoon salt

2 tablespoons balsamic or sherry vinegar

2 cloves garlic -- crushed

Combine all ingredients in a bowl, and stir well. Cover and chill at least 30 minutes. Yield: 2-1/2 cups (serving size: 1/4 cup).