 |
|
|
|
|
|
89 |
|
|
Asparagus Salsa |
|
|
|
|
||
|
||||
|
|
| Contributed by Evy Duff |
|
|
||||
|
|
;){kind=small} | Ingredients: |
|
|
||||
|
|
• | 1 ¼ LBS. ASPARAGUS |
|
|
||||
|
|
• | 1 CUP CHOPPED, SEEDED TOMATOES |
|
|
||||
|
|
• | ½ CUP FINELY CHOPPED ONIONS |
|
|
||||
|
|
• | 2 GARLIC CLOVES, MINCED |
|
|
||||
|
|
• | 2-3 TABLESPOONS CHOPPED FRESH CILANTRO |
|
|
||||
|
|
• | 3 TABLESPOONS FINELY CHOPPED JALAPENOS |
|
|
||||
|
|
• | 1 CAN (5.5 OZ) TOMATO JUICE |
|
|
||||
|
|
• | 1 TEASPOON SALT |
|
|
||||
|
|
• | 1 TEASPOON CIDER VINEGAR |
|
|
||||
|
|
;){kind=small} | Preparation: |
|
|
||||
|
|
• | 1. Trim, wash and cut asparagus into 2-inch pieces. Steam about 5 minutes or until just crip-tneder. Quickly cool in ice water and drain. |
|
|
||||
|
|
• | 2. Chop asparagus in to small pieces. Combine all ingredients. Cover and chill thoroughly. |
|
|
||||
|
|
|
||
|
||||
 |
 |
|
|
||