Title: Tomato Cilantro Salsa
Categories: None
Yield: 1 servings

8 lg Ripe tomatoes; peeled and
-chopped
4 Tomatillos; peeled and
-chopped
1 md Yellow onion; chopped
3 Anaheim or New Mexico green
-chiles; roast, peel, & chop
1 Jalapeno; chopped
2 Cloves garlic; minced
3 tb White vinegar
1 tb Chopped fresh cilantro
1/2 ts Freshly ground black pepper
1/4 ts 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"
on Jun 28, 1999, converted by MM_Buster v2.0l.