TOMATO SALSA

Servings: 1
Ingredients:

2    Scallions (cleaned,               1/4 C  Basil leaves, slivered
-about 3 inches green               4    Plum tomatoes, ripe
-left on, slivered                       -(seeded and diced tiny)
-lengthwise)                      1/4 C  Purple onion, peeled
1/3 C  Lemon juice, fresh                       -and cut into tiny dice
1/2 lb Cilantro (typically             1 1/2 t  Ginger root,
-2 bunches; use the                      -peeled and grated
-leaves only)                       1 T  Balsamic vinegar
2    Garlic cloves (peeled             1/4 C  Olive oil
-and finely minced)                      Salt and white pepper

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

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.

NOTES:

* 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.

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

: Difficulty: easy if you have a food processor.
: Time: 5 minutes preparation, 30 minutes soaking.
: Precision: approximate measurement OK.

: 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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