Date: Thu, 20 Oct 94 09:13:10 EDT From: dmc@cherry-semi.com (Dawn Chace) Recipe from the Susan Powter recipe book. Salsa 3 med. tomatoes, cut into chunks 1 med. green bell pepper, seeded and cut into chunks 1 scallion, with top, cut into large pieces 2 Tbs. chopped fresh cilantro, optional 1/2 jalapeno pepper, seeded and minced (include seeds for a hotter salsa) 1 Tbs. freshly squeezed lime juice 1/2 tsp. fine sea salt Put all the ingredients into a food processor fitted with the metal blade and pulse to coursely chop. The salsa will keep up to a week in the refrigerator. Serves 6 Calories: 24 (1/2 cup) fat: 0 gm, 0% fat