Recipe - Mexican Salsa Fria

2 pound Peeled ripe tomatoes,
chopped
3 tablespoon Olive oil
3 tablespoon Wine vinegar
1 cup Chopped sweet onions
Salt to taste
Freshly ground pepper to
taste
Coriander to taste
4 Or 5 canned green chilis,
chopped
1 cn Mexican tomatillas, chopped,
or
3 small Green tomatoes, chopped

(With steaks, hamburgers, and other broiled meats and fish.) This,
sometimes simply called "Salsa", is as its name implies, cold sauce. It is
very popular in the West and Southwest.

Combine all ingredients and serve very cold. The coriander, sometimes known
as "cilantro", or Chinese parsley, should be fresh; if not available,
substitute oregano.

Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
Evans Brown Posted: Charles Walstrom 8/92 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini