| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 8 | lg | Ripe tomatoes; peeled and chopped |
| 4 | Tomatillos; peeled and chopped | |
| 1 | md | Yellow onion; chopped |
| 3 | Anaheim or New Mexico green chiles; roast, peel, & chop | |
| 1 | Jalapeno; chopped | |
| 2 | Cloves garlic; minced | |
| 3 | tb | White vinegar |
| 1 | tb | Chopped fresh cilantro |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Crushed oregano |
INSTRUCTIONS
Mix all the ingredients together and refrigerate for at least I hour before serving. Yield: Approx. 3 cups SERVING SUGGESTIONS: Good as a dip with chips or with grilled vegetables. Although it is also good served with all sorts of meat and egg dishes, I like to serve this salsa with just a few baked corn chips. 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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