Recipe - Judis Salsa Cruda

JUDI M. PHELPS (BNVX05A)
One half teaspoon Dried oregano
2 pound Ripe tomatoes or 2 cans
One fourth teaspoon Ground cuminseed
Tomatoes peeled and
Chopped
2 tablespoon Olive oil
1 lg Onion
1 tablespoon Lime juice
1 cn Green chilies (4 0z)
1 teaspoon Red wine vinegar
1 teaspoon Cilantro (coriander)
Ground pepper
2 Cloves garlic crushed

Peel and chop tomatoes and onion, rinse chilies of seeds and chop (you can
buy cans of already chopped chilies without seeds). Mince cilantro if used
and combine all other ingredients. Serve cold on steak, hamburgers,
chicken, to fill tortillas etc. Makes 2 cups.

VARIATION: 1 can tomatillos can be added, chop and add to salsa. Tomatillos
are small green Mexican Tomatoes with a distinct flavor.

Adapted recipe Women's Day Encylopedia of Cookery

Recipe By :

From: Hbarn60377 Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip