Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Peeled ripe tomatoes,
-chopped
3 tb Olive oil
3 tb Wine vinegar
1 c 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 sm 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 **
