Party salsa

Yield: 1 servings

Measure Ingredient
6 mediums Ripe red tomatoes; peeled and chopped
3 Tomatillos; 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 Salt
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.

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