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CATEGORY CUISINE TAG YIELD
Grains 1 servings

INGREDIENTS

6 md Ripe red tomatoes; peeled and chopped
3 Tomatillos; chopped
1 md White onion; diced
3 New Mexico green chiles; roast, peel & seed
1 Jalapeno; finely diced
2 Cloves garlic; minced
3 tb Red wine vinegar
2 ts Minced fresh cilantro
1 ts Freshly ground black pepper
1/2 ts Salt
1/2 ts Crushed dried oregano

INSTRUCTIONS

Mix all the ingredients together and refrigerate for 1 hour before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: Serve with tortilla chips or as a side dish with
grilled steaks or chicken.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net>
on Jun 28, 1999, converted by MM_Buster v2.0l.

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