Salsa mexicana (eugenia potter)

Yield: 4 Servings

Measure Ingredient
7 ounces Green chili peppers --
\N \N Canned, diced
5 larges Tomatoes -- peel, finely
\N \N Chop
2 \N Cloves minced garlic -- or
\N \N Less
1 \N Minced onion
1 tablespoon Chopped fresh cilantro
1 tablespoon Vinegar
1 tablespoon Oil
\N \N Salt and pepper -- to taste
\N \N Blue corn tortilla chips

Mix 5 canned green chilies, diced, with 5 large tomatoes, peeled and finely chopped. Add 1 or 2 cloves minced garlic, 1 minced onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon vinegar and 1 tablespoon oil. Mix. Season with salt and black pepper to taste.

Serve with blue corn chips.

Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders

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