Fresh salsa mexicana from jerez
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Poblano chile - stems; seeds and veins removed and flesh finely chopped | |
| 1 | Red jalapeno chile - stems; seeds and veins removed and flesh finely chopped | |
| 2 | Yellow chiles - stems; seeds and veins removed and flesh finely chopped | |
| 2 | Serrano chiles; finely chopped | |
| 3 | tablespoons | Finely chopped white onion |
| 1 | Ripe medium tomato; (about 4 ounces), finely chopped | |
| ½ | cup | Water |
| 3 | tablespoons | Fresh lime juice |
| ½ | teaspoon | Crumbled dried oregano |
| Salt | ||
Directions
The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy.
Makes about 1¾ cups
Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on May 23, 1998