NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Key West Salsa

2 c. diced ripe tomatoes
1/2 c. diced peppers
1 can chopped chilies, drained
1/2 c. chopped onion
1 clove garlic, minced
2 tsp. olive oil
salt & pepper to taste
dash of cayenne

Combine all ingredients; cover and refrigerate. Serve as topping on seafood or chicken. Also good as a dip for chips.

Mary Ridings - White Post, VA


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