Recipe - Party Salsa

6 md Ripe red tomatoes; peeled
and chopped
3 Tomatillos; chopped
1 md White onion; minced
3 New Mexico green chiles;
roast, peel & seed
1 Jalapeno; finely minced
2 Cloves garlic; minced
3 tablespoon Red wine vinegar
2 teaspoon Minced fresh cilantro
1 teaspoon Freshly ground black pepper
One half teaspoon Salt
One half teaspoon 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 CHILEHEADS DIGEST by "Christopher E. Eaves" cea260@airmail.net
on Jun 28, 1999, converted by MM_Buster v2.0l.