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Servings
Serves 4-6 people
Ingredients
2½ cups fresh tomato, cored and cut into quarters
1½ cups white onion, cored and cut into eights
1 cup green bell pepper, cored and cut into eights
1 cup red bell pepper, cored and cut into eights
2 tablespoons fresh cilantro leaves, removed from stem
¼ cup jalapeno
1 tablespoon distilled vinegar
6 tablespoons Chef Paul Prudhomme's Salt-Free Sugar-Free Lemon & Cracked Pepper
1½ cups white onion, cored and cut into eights
1 cup green bell pepper, cored and cut into eights
1 cup red bell pepper, cored and cut into eights
2 tablespoons fresh cilantro leaves, removed from stem
¼ cup jalapeno
1 tablespoon distilled vinegar
6 tablespoons Chef Paul Prudhomme's Salt-Free Sugar-Free Lemon & Cracked Pepper
How To Prepare
Place all ingredients in a food processor and blend for 10 Seconds. Stop, scrape the sides of the processor bowl and blend for 5 more seconds. Remove and serve with "no salt added" tortilla chips.
Copyright © 2011 by Paul Prudhomme
Copyright © 2011 by Paul Prudhomme
