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Tomato
Salsa Fiesta
| 2 cloves garlic, finely chopped
1 T lime juice 1/2 t ground cumin ½ t salt 2 T vegetable oil 1¾ pounds fresh tomatoes (about 4 medium) peeled, seeded, finely diced and drained 1 c diced red onion 2 T chopped fresh cilantro or parsley 1 whole jalapeno or Anaheim chile (seeds removed), finely chopped Combine garlic, lime juice, cumin and salt; beat in oil. Gently toss with remaining ingredients. Marinate at room temperature 1 hour or several hours in refrigerator. Serve with chips or atop tostada salad or with grilled steak. Makes about 3 cups. Los Angeles Daily News
Tuesday, August 21, 2001
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