Salsa Fresca 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded if desired and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day. This recipe is from the Culinary Cafe at http://www.culinarycafe.com/Appetizers/Salsa_Fresca.html Enjoy, Candie Yoder From: "Candie Yoder" Newsgroups: rec.food.recipes Date: 29 Jan 2000 07:44:41 -0700