Judi's salsa cruda

Yield: 10 Servings

Measure Ingredient
JUDI M. PHELPS (BNVX05A)
½ teaspoon Dried oregano
2 pounds Ripe tomatoes or 2 cans
¼ teaspoon Ground cuminseed
Tomatoes -- peeled and
Chopped
2 tablespoons Olive oil
1 large Onion
1 tablespoon Lime juice
1 can Green chilies (4 0z)
1 teaspoon Red wine vinegar
1 teaspoon Cilantro (coriander)
Ground pepper
2 Cloves garlic -- crushed

Peel and chop tomatoes and onion, rinse chilies of seeds and chop (you can buy cans of already chopped chilies without seeds). Mince cilantro if used and combine all other ingredients. Serve cold on steak, hamburgers, chicken, to fill tortillas etc. Makes 2 cups.

VARIATION: 1 can tomatillos can be added, chop and add to salsa. Tomatillos are small green Mexican Tomatoes with a distinct flavor.

Adapted recipe Women's Day Encylopedia of Cookery Recipe By :

From: Hbarn60377 Date: File

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