Tomato cilantro salsa

Yield: 1 servings

Measure 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

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.

Similar recipes