Salsa for One

Finally - a good salsa recipe for one! If you have ever had a "hankering" for fresh salsa for just a quick snack then you will love this recipe. This one was found at a site that has a lot of recipes that yield 1-2 servings.

Ingredients:

• 1 Roma tomato
• 2 tablespoons chopped green bell pepper
• 1/2 clove garlic (or 1/2 teaspoon)
• 1 - 1/2 tablespoon chopped onion
• 1/4 teaspoon dried cilantro
• 1/2 teaspoon lime or lemon juice
• 1 to 1-1/2 tablespoon water

Directions:

• Quarter tomato and remove seeds. Slice quarters thinly and dice tomatoes into approximately 1/4 inch chunks.
• Chop bell peppers, onions and cloves into small pieces. Stir into diced tomatos.
• Add cilantro and lemon juice. Drizzle enough water over the salsa to moisten the mixture.
• Serve immediately, or cover and refrigerate for up to 2 days.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

How to Slice Fresh Basil

(I have signed up to receive a free newsletter each month from Kraft Foods - they get the credit for this ingenious way to slice up fresh basil!)

To easily slice fresh basil into thin strips, stack several basil leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise at close intervals to form fine shreds. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.