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Fresh Tomato Salsa 2


5 to 6 plum tomatoes, peeled, seeded and finely chopped
1 jalapeno pepper, finely chopped
2 cloves garlic, finely chopped
1/2 red onion, finely chopped
2 tablespoon balsamic vinegar
4 tablespoon olive oil
juice of 1 lime
2 tablespoon chopped scallions
2 tablespoon chopped parsley
pinch of ground cumin
salt and pepper

Mix all ingredients together. Salt and pepper to taste. Serve with shrimp, mussels or scallops.

Makes about 2 cups.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.