| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican |
10 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS (BNVX05A) |
| 1/2 |
ts |
Dried oregano |
| 2 |
lb |
Ripe tomatoes or 2 cans |
| 1/4 |
ts |
Ground cuminseed |
|
|
Tomatoes — peeled and |
|
|
Chopped |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion |
| 1 |
tb |
Lime juice |
| 1 |
cn |
Green chilies (4 0z) |
| 1 |
ts |
Red wine vinegar |
| 1 |
ts |
Cilantro (coriander) |
|
|
Ground pepper |
| 2 |
|
Cloves garlic — crushed |
INSTRUCTIONS
Peel and chop tomatoes and onion, rinse chilies of seeds and chop (you can
buy cans of already chopped chilies without seeds). Mince cilantro if used
and combine all other ingredients. Serve cold on steak, hamburgers,
chicken, to fill tortillas etc. Makes 2 cups.
VARIATION: 1 can tomatillos can be added, chop and add to salsa. Tomatillos
are small green Mexican Tomatoes with a distinct flavor.
Adapted recipe Women's Day Encylopedia of Cookery
Recipe By :
From: Hbarn60377 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The church is prayer-conditioned.”