|8 larges||Ripe tomatoes; peeled and chopped|
|4||Tomatillos; peeled and chopped|
|1 medium||Yellow onion; chopped|
|3||Anaheim or New Mexico green chiles; roast, peel, & chop|
|2||Cloves garlic; minced|
|3 tablespoons||White vinegar|
|1 tablespoon||Chopped fresh cilantro|
|½ teaspoon||Freshly ground black pepper|
|¼ teaspoon||Crushed oregano|
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@...> on Jun 28, 1999, converted by MM_Buster v2.0l.
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