Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Lemon juice -halves; chopped
2 tb Orange juice 3 tb Fresh cilantro or Parsley;
1 ea Or 2 Poblano or Anaheim -chopped
-chiles; roasted and peeled 1/4 c Fresh basil; chopped
1 1/2 lb To 2 lbs tomatoes; seeded 1 tb Olive oil
-and quartered Salt and pepper to taste
8 ea Oil-cured, sun-dried tomato

Combine juices and roasted peppers in food processor; process
briefly. Add fresh and sun-dried tomatoes; process into chunky sauce.
Transfer to bowl; stir in remaining ingredients. Chill 30 minutes or
serve immediately. Makes 9 x 1/4-cup servings.

Per serving: 40 calories, 1g protein, 2g fat, 5g carbohydrates, 0
cholesterol, 133mg sodium, 1g fiber Vegan

"Vegetarian Times" August, 1995 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-19-95

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