Recipe - Fresh Salsa Mexicana From Jerez

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 tablespoon Finely chopped white onion
1 Ripe medium tomato; (about 4
ounces), finely chopped
One half cup Water
3 tablespoon Fresh lime juice
One half teaspoon Crumbled dried oregano
Salt

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

Makes about 1 Three fourths cups

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