Title: Party Salsa
Categories: None
Yield: 1 servings

6 md Ripe red tomatoes; peeled
-and chopped
3 Tomatillos; chopped
1 md White onion; diced
3 New Mexico green chiles;
-roast, peel & seed
1 Jalapeno; finely diced
2 Cloves garlic; minced
3 tb Red wine vinegar
2 ts Minced fresh cilantro
1 ts Freshly ground black pepper
1/2 ts Salt
1/2 ts Crushed dried oregano

Mix all the ingredients together and refrigerate for 1 hour before serving.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: Serve with tortilla chips or as a side dish with
grilled steaks or chicken.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
on Jun 28, 1999, converted by MM_Buster v2.0l.