Name: Fresh Salsa Mexicana From Jerez
Ingredients: 1 Poblano chile - stems; seeds and veins removed and flesh finely chopped; 1 Red jalapeno chile - stems; seeds and veins removed and flesh finely chopped; 2 Yellow chiles - stems; seeds and veins removed and flesh finely chopped; 2 Serrano chiles; finely chopped; 3 tb Finely chopped white onion; 1 Ripe medium tomato; (about 4 ounces), finely chopped; 1/2 c Water; 3 tb Fresh lime juice; 1/2 ts Crumbled dried oregano; Salt

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican		1	Servings

INGREDIENTS

1		Poblano chile – stems; seeds and veins removed and flesh finely chopped
1		Red jalapeno chile – stems; seeds and veins removed and flesh finely chopped
2		Yellow chiles – stems; seeds and veins removed and flesh finely chopped
2		Serrano chiles; finely chopped
3	tb	Finely chopped white onion
1		Ripe medium tomato; (about 4 ounces), finely chopped
1/2	c	Water
3	tb	Fresh lime juice
1/2	ts	Crumbled dried oregano
		Salt

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.
Makes about 1 3/4 cups
Mix all the ingredients together in a bowl; season with salt to taste. Set
aside to macerate for about 1 hour.
Posted to CHILE-HEADS DIGEST by Judy Howle <[email protected]> on May 23,
1998

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