Name: Mexican Salsa Fria
Ingredients: 2 lb Peeled ripe tomatoes, chopped; 3 tb Olive oil; 3 tb Wine vinegar; 1 c Chopped sweet onions; Salt to taste; Freshly ground pepper to taste; Coriander to taste; 4 Or 5 canned green chilis, chopped; 1 cn Mexican tomatillas, chopped, or; 3 sm Green tomatoes, chopped

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CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Condiments, Salsa	6	Servings

INGREDIENTS

2	lb	Peeled ripe tomatoes, chopped
3	tb	Olive oil
3	tb	Wine vinegar
1	c	Chopped sweet onions
		Salt to taste
		Freshly ground pepper to taste
		Coriander to taste
4		Or 5 canned green chilis, chopped
1	cn	Mexican tomatillas, chopped, or
3	sm	Green tomatoes, chopped

INSTRUCTIONS

(With steaks, hamburgers, and other broiled meats and fish.) This,
sometimes simply called "Salsa", is as its name implies, cold sauce. It is
very popular in the West and Southwest.
Combine all ingredients and serve very cold. The coriander, sometimes known
as "cilantro", or Chinese parsley, should be fresh; if not available,
substitute oregano.
Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
Evans Brown Posted: Charles Walstrom 8/92 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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