September 23, 2009
This week, the Quesadilla goes international to the Mediterranean and the Far East in search of cultural twists on flavors. Quesadilla Caprese: First stop was Italy. Caprese salad, composed of ...
Yield: 1 servings
[edit] Ingredients
4 |
medium Ripe tomatoes, washed, cored, seeded, finely diced |
¼ |
Red onion, minced |
2 |
Jalapeno chiles, washed, stemmed, seeded if desired, minced |
1 |
small Bunch cilantro, leaves only, chopped |
2 |
tablespoons Freshly squeezed lime juice |
¾ |
teaspoon Coarse salt |
1 |
pch Freshly ground black pepper |
[edit] Preparation
Step 1 |
In a medium bowl, combine all the ingredients. Stir and toss well. Serve immediately or store in a covered container in the refrigerator no longer than a day. |
Step 2 |
Makes 2 cups; analysis per 1-tablespoon serving. |
Step 3 |
Kitchen |
[edit] Tools
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[edit] About Fresh Salsa
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