"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for CREOLE TOMATO SALSA, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Lipman
Added: Sunday, July 6, 2008


4 cups chopped tomatoes
(about 16 to 18 Roma tomatoes)
1 cup diced red onions
1 large jalapeno, cut into small pieces
cup chopped fresh cilantro leaves
1 tbsp. chopped fresh parsley leaves
1 tbsp. chopped garlic
1 tsp. salt
tsp. freshly ground black pepper
1 tsp. Worcestershire sauce
1 tsp. hot sauce
6 tbsps. fresh lime juice (about 1 lime)
1 tbsp. extra-virgin olive oil

Combine all of the ingredients in a large bowl and mix well. Cover and chill at least 2 hours before serving. Serve with chips.




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