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Tricolor Salsa
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    Tricolor Salsa

  • 1 large size red bell pepper -- diced
  • 1 large-size green bell pepper -- diced
  • 1 large-size yellow bell pepper -- diced
  • 2 cups tomatoes -- peeled and diced
  • 1 medium white onion -- diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro
  • Juice of 1 lime
  • Mix all the ingredients together. Refrigerate for I hour before serving.

    Yield: Approx. 2 cups

    From: The Sizzling Southwestern Cookbook by Lynn Nusom
    Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
    Post Date: Mon, 28 Jun 1999

    *BACK TO SALSA*







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