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    Salsa: Garden Herb Salsa


    Source of Recipe


    Cooking Light, July/Aug 1993, page 79

    List of Ingredients




    1 1/2 cups diced plum tomato
    1/2 cup diced red bell pepper
    1/2 cup diced yellow bell pepper
    1/4 cup minced shallot
    1/4 cup chopped fresh cilantro
    1 tablespoon minced jalapeño pepper
    1 tablespoon chopped fresh tarragon
    (original recipe calls for 1/8 teaspoon salt )
    2 tablespoons balsamic or sherry vinegar
    2 cloves garlic crushed

    Recipe



    Combine all ingredients in a bowl, and stir well.

    Cover and chill at least 30 minutes. Yield: 2-1/2 cups (serving size: 1/4 cup).

 

 

 

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