Salsa

Date: Thu, 20 Oct 94 09:13:10 EDT
From: dmc@cherry-semi.com (Dawn Chace)

Recipe from the Susan Powter recipe book.

Salsa

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
hotter salsa)
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.

Serves 6
Calories: 24 (1/2 cup)
fat: 0 gm, 0% fat