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TOMATO SALSA

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Scallions 

  2. 1/4 C Basil leaves, slivered

  3. 3 inches green 

  4. 4 Plum tomatoes, ripe

  5. -left on, slivered -(seeded and diced tiny)

  6. 1/4 C Purple onion, peeled

  7. 1/3 C Lemon juice, fresh -and cut into tiny dice

  8. 1/2 lb Cilantro 

  9. 1 

  10. 1/2 t Ginger root,

  11. -2 bunches; use the -peeled and grated

  12. 1 T Balsamic vinegar

  13. 2 Garlic cloves 

  14. 1/4 C Olive oil

  15. -and finely minced) Salt and white pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak scallions in lemon juice for 30 minutes. Drain scallions; reserve half of the lemon juice. Mince the scallions.

  2. In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish.

  3. NOTES:

  4. * Tomato salsa for chicken or fish — This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about bright young chefs. The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA. Servings: serves 6 to 8.

  5. * The original recipe calls for double this amount of olive oil, but that seemed excessive.

  6. : Difficulty: easy if you have a food processor.

  7. : Time: 5 minutes preparation, 30 minutes soaking.

  8. : Precision: approximate measurement OK.

  9. : Nancy Mintz : UNIX System Development Lab, ATandT-IS, Summit, New Jersey, USA : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust —–

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