Tomato Cucumber Salsa
PHILLY. INQUIRER
IRWIN E. SOLOMON JJGF65A
1/2 small onion, chopped
2 large Ripe tomatoes, cored, chopped
1 fresh or jarred Jalapeno Pepper, stemmed and seeded
1 tablespoon of Olive oil
1 medium cucumber, peeled, seeded & finely diced
1 tablespoon of dill, finely chopped
Salt and pepper to taste
In a food processor or blender or with a knife, finely chop the onion, tomatoes, and Jalapeno pepper. Transfer to a bowl and mix in the olive oil, cucumber and dill. Season with salt and pepper. Makes about 2 1/2 cups...or four servings. Posted to MM-Recipes Digest V4 #170 by "Griff" on Jul 2, 1997
|
|
|
