Mix all the ingredients together and refrigerate for I hour before serving.
Yield: Approx. 2 cups

SERVING SUGGESTIONS: Try this salsa with a grilled fish such as black bass or with grilled shrimp.

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