Title: Fresh Salsa Mexicana From Jerez
Categories: None
Yield: 1 Servings

1 Poblano chile - stems; seeds
-and veins removed and flesh
-finely chopped
1 Red jalapeno chile - stems;
-seeds and veins removed and
-flesh finely chopped
2 Yellow chiles - stems; seeds
-and veins removed and flesh
-finely chopped
2 Serrano chiles; finely
-chopped
3 tb Finely chopped white onion
1 Ripe medium tomato; (about 4
-ounces), finely chopped
1/2 c Water
3 tb Fresh lime juice
1/2 ts Crumbled dried oregano
Salt

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.

Makes about 1 3/4 cups

Mix all the ingredients together in a bowl; season with salt to taste. Set
aside to macerate for about 1 hour.
Posted to CHILE-HEADS DIGEST by Judy Howle on May 23,
1998