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Gazpacho Salsa #3


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Salsas

Ingredients:

  • 3 c Finely chopped tomato
  • 1 c Finely chopped cucumber
  • 1/2 c Finely chopped red onion
  • 1/2 c Finely shopped yellow sweet pepper
  • 1/4 c Snipped fresh cilantro
  • 1 tb Red wine vinegar
  • 2 ts Olive oil
  • 1/2 ts Salt
  • 1/4 ts Sugar
  • 1 sm Serrano chili pepper; seeded, finely chopped
  • 2 Cloves garlic; minced

Directions:

Combine all ingredients in a bowl. Cover and chill for at least 1 hour before serving. Store in the refrigerator for up to 2 days. Makes about 4 cups.
 
Recipe by: Unknown Cooking Magazine
 
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997