The cover of the Food & Wine section Aug. 7 will feature a cheesy, buttery take for corn on the cob. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
2 medium cucumbers, peeled and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion
1 teaspoon garlic, minced
2 tablespoons lime juice
2 teaspoon minced fresh cilantro
1/2 teaspoon salt
1 package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, cilantro, dill, and salt.
Cover and refrigerate for 1 hour. Serve with tortilla chips.
From: Cook it Quick, the University of Nebraska Extension newsletter