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.