Ingredients
3
large tomatoes, coarsely chopped (3 cups)
2
medium green bell peppers, coarsely chopped (2 cups)
1
medium cucumber, seeded and coarsely chopped (1 cup)
1
jalapeño chili, seeded and finely chopped
1
garlic clove, finely chopped
1/4
cup chopped fresh parsley
3
tablespoons olive or vegetable oil
1
tablespoon lemon juice
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/8
teaspoon pepper
Preparation
Stir together all ingredients in glass or plastic bowl.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
