"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Salsa Recipe, by Judy Coffelt, is from This is MY Cookbook!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-14.5 oz can diced tomatoes 1/4 c. each chopped onion and green bell pepper 1 jalapeno pepper, seeded and chopped 2 Tbsp. each fresh chopped cilantro and fresh lime juice 1 clove garlic, minced Salt and ground black pepper to taste
Combine all ingredients. Set aside for at least 2 hours to let flavors blend. This can be doubled! I use a whole jalapeno pepper for the doubled recipe.
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