| 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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