Yield: 1 servings
|6 mediums||Ripe red tomatoes; peeled and chopped|
|1 medium||White onion; diced|
|3||New Mexico green chiles; roast, peel & seed|
|1||Jalapeno; finely diced|
|2||Cloves garlic; minced|
|3 tablespoons||Red wine vinegar|
|2 teaspoons||Minced fresh cilantro|
|1 teaspoon||Freshly ground black pepper|
|½ teaspoon||Crushed dried oregano|
Mix all the ingredients together and refrigerate for 1 hour before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: Serve with tortilla chips or as a side dish with grilled steaks or chicken.
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.