Berry Salsa The colorful berries provide for a dazzling fish topper. 2 Roma tomatoes, diced 1 cup diced European cucumber (skin on) 1/2 cup thinly sliced green onion 1 cup diced strawberries 1 cup whole raspberries 1/2 cup blueberries (optional) 1 jalapeņo pepper, seeded, minced 1/4 cup chopped fresh cilantro 1 tsp. salt 1/8 tsp. black pepper 2 tbsp. white balsamic vinegar Combine all ingredients. Mix gently. Refrigerate, covered, 1 to 2 hrs. Amount: 4 cups. This salsa come from "The Great Salsa Book" by Mark Miller, Mark Kiffin & John Harrisson; this is a great collection of salsas . From: "Neris" To: chile-heads@globalgarden.com Date: Fri, 3 Mar 2000 13:49:31 -0800