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Minted Tomato Salsa


Yield: 4 servings

4 cups chopped tomato
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon lemon juice

Combine ingredients in a bowl. Let sit refrigerated for about 1 hour before serving.




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.