Yield: 1 servings
Measure | Ingredient |
---|---|
6 mediums | Ripe red tomatoes; peeled and chopped |
3 \N | Tomatillos; chopped |
1 medium | White onion; diced |
3 \N | New Mexico green chiles; roast, peel & seed |
1 \N | Jalapeno; finely diced |
2 \N | Cloves garlic; minced |
3 tablespoons | Red wine vinegar |
2 teaspoons | Minced fresh cilantro |
1 teaspoon | Freshly ground black pepper |
½ teaspoon | Salt |
½ teaspoon | Crushed dried oregano |
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@...> on Jun 28, 1999, converted by MM_Buster v2.0l.