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Cherry tomato salsa.

2 cups ( about 3/4 lb.) or yellow cherry tomatoes, stemmed, rinsed, and cut in halves Herb blend (recipe follows) 2 tablespoons finely chopped green onion 2 tablespoons lime juice Salt and pepper About 3 cups cucumber slices Tortilla chips (optional)

Coarsely chop tomatoes and herb blend in a food processor or with a knife. Stir in onion and lime juice. Add salt and pepper to taste. Present in a small bowl and scoop onto cucumber slices or tortilla chips. Makes about 2 cups, 6 servings.

Per serving: 22 cal.; 1 g protein; 0.2 g fat (0 g sat.); 5.1 g carbo.; 7.3 mg sodium; 0 mg chol.

Herb blend. In a bowl, combine 1 clove garlic, 1/3 cup packed fresh cilantro (coriander), and 2 stemmed and seeded fresh jalapeno chilies.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Fas, Nancy
Article Type:Column
Date:Apr 1, 1992
Previous Article:Pasta with sake clam sauce.
Next Article:Chicken with onion marmalade.

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