| 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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