Tomato cilantro salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Ripe tomatoes; peeled and chopped |
| 4 | Tomatillos; peeled and chopped | |
| 1 | medium | Yellow onion; chopped |
| 3 | Anaheim or New Mexico green chiles; roast, peel, & chop | |
| 1 | Jalapeno; chopped | |
| 2 | Cloves garlic; minced | |
| 3 | tablespoons | White vinegar |
| 1 | tablespoon | Chopped fresh cilantro |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Crushed oregano |
Directions
Mix all the ingredients together and refrigerate for at least I hour before serving.
Yield: Approx. 3 cups
SERVING SUGGESTIONS: Good as a dip with chips or with grilled vegetables.
Although it is also good served with all sorts of meat and egg dishes, I like to serve this salsa with just a few baked corn chips.
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.