Endive Spears with Fresh Pepper Salsa

Ingredients:

• 3 medium tomatoes, chopped, with juices reserved
• 1 medium yellow bell pepper, finely chopped
• 2 large scallions, chopped
• 3 tbsp finely chopped fresh cilantro
• 1 small serrano pepper or jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 3 medium heads Belgian endive, separated into 24 largest leaves

Makes 8 (3-piece) Servings

1. Stir together tomatoes, bell pepper, scallions, cilantro, lime juice, serrano chile, garlic and salt in a medium bowl. Cover and refrigerate until ready to serve.
2. Arrange the endive leaves on a platter in a circular pattern. Place 1 heaping teaspoon salsa in the base on each leaf. Reserve the remaining salsa to spoon over the Soft Chicken Tacos (see Soft Chicken Taco recipe).

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Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Cinco de Mayo is approching and I am cooking up a storm of Mexican recipes this week. This is a great appetizer for everyone, especially vegetarians, because the salsa is so colorful and will fill you up. Belgian endive is a healthy alternative to chips and will quickly fill you up. You can also use red, orange or green bell pepper in this recipe if you can't access yellow bell peppers. You will never buy jarred salsa again at the supermarket because homemade salsa tastes SO much better. This salsa can be made up to 8 hours in adhead of time, refrigerated, covered until  ready to use. This salsa can be used on chicken, beef, pork, fish and eggs as well. This salsa will  also impress celebrity chefs like Bobby Flay, Jose Garces, Emeril Lagasse and even Aron Sanchez. Iron Chef Flay, I'm still waiting to challenge you to a Throwdown @ Boston College!!