Name: Salsa Fresca #3
Ingredients: 4 c Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to); 2 Cloves garlic; finely diced (and roasted if desired); 2 tb Cilantro (more if you eat the salsa with red meat); 1 tb Lime juice (or the juice and pulp of 1/2 of a lime) (up to); 1/4 ts Cumin; depending on the fullness of the tomatoes' flavor; 1 Jalapeno (for my wife; more for me); finely diced; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Meats		Dip	16	Servings

INGREDIENTS

4	c	Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to)
2		Cloves garlic; finely diced (and roasted if desired)
2	tb	Cilantro (more if you eat the salsa with red meat)
1	tb	Lime juice (or the juice and pulp of 1/2 of a lime) (up to)
1/4	ts	Cumin; depending on the fullness of the tomatoes' flavor
1		Jalapeno (for my wife; more for me); finely diced
		Salt to taste

INSTRUCTIONS

Approximately equal portions of tomatoes, onions and anaheim chiles, all
roasted, peeled and diced. (Go heavy on the tomato if anything.) For
proportions, let's assume you have 4 cups of the preceeding. To it, add
remaining ingredients.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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