Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | JUDI M. PHELPS (BNVX05A) |
| ½ teaspoon | Dried oregano |
| 2 pounds | Ripe tomatoes or 2 cans |
| ¼ teaspoon | Ground cuminseed |
| \N \N | Tomatoes -- peeled and |
| \N \N | 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) |
| \N \N | Ground pepper |
| 2 \N | 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