Mexican salsa fria
Yield: 6 servings
Ingredients:
- 2 lb Peeled ripe tomatoes -taste -chopped Coriander to taste
- 3 tb Olive oil 4 Or 5 canned green chilis
- 3 tb Wine vinegar -chopped
- 1 c Chopped sweet onions 1 cn Mexican tomatillas
Instructions:
chopped Salt to taste -or Freshly ground pepper to 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 **
