Title: Miami Salsa
Categories: Appetizer Spread
Yield: 10 Servings
| 12 | oz | (2 medium) fresh ripe tomatoes |
| 1/2 | | Seeded/coarse chopped orange |
| 2 | tb | Sliced green onion |
| 1 | tb | Chopped fresh cilantro/parsley |
| 1 1/2 | ts | Mince fresh/jarred jalapeno pepper |
| 1/4 | ts | Grated orange peel |
| 1/4 | ts | Salt, optional |
Use tomatoes at room temperature until fully ripe. Core
tomatoes, cut in halves crosswise; squeeze out and discard
seeds and juice. CHop tomatoes, makes about 1 1/2 cs. In
large bowl combine tomatoes, orange, scallion, cilantro,
jalapeno, orange peel and salt if desired. Use as a dip, in
tacos, with hamburgers, fish, etc.