Fresh vegetable salsa

2 Cups

Ingredients

Quantity Ingredient
-Judi M. Phelps
4 Tomatoes; diced
1 Zucchini squash; uncooked, diced
1 Yellow squash; uncooked, diced
1 small Jar diced pimentos; drained
2 smalls Jalapeno or serrano chilies; diced
2 tablespoons Olive oil
2 tablespoons Lime juice
⅓ cup Fresh cilantro; chopped

Directions

Combine all ingredients and mix well. Refrigerate, covered, overnight. Serve as a relish. Serve with Poultry. Source: Salsa Lovers Cookbook.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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