salsa fresca #3

Categories: Dip
Yield: 16 Servings

Measure	Ingredient
4 cups	Mixed tomatoes; onions and Anaheim chiles; all roasted, peeled and diced (up to)
2	Cloves garlic; finely diced (and roasted if desired)
2 tablespoons	Cilantro (more if you eat the salsa with red meat)
1 tablespoon	Lime juice (or the juice and pulp of 1/2 of a lime) (up to)
¼ teaspoon	Cumin; depending on the fullness of the tomatoes' flavor
1	Jalapeno (for my wife; more for me); finely diced
	Salt to taste

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, .