Tricolor salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper; diced |
| 1 | large | Green bell pepper; diced |
| 1 | large | Yellow bell pepper; diced |
| 2 | cups | Tomatoes; peeled and diced |
| 1 | medium | White onion; diced |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | tablespoon | Chopped fresh cilantro |
| Juice of 1 lime | ||
Directions
Mix all the ingredients together. Refrigerate for I hour before serving.
Yield: Approx. 2 cups
Serving Ideas : Serve with roast meat, fajitas, or tortilla chips.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@...> on Jun 28, 1999, converted by MM_Buster v2.0l.
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