Fresh salsa mexicana from jerez

1 Servings

Ingredients

Quantity Ingredient
1 Poblano chile - stems; seeds and veins removed and flesh finely chopped
1 Red jalapeno chile - stems; seeds and veins removed and flesh finely chopped
2 Yellow chiles - stems; seeds and veins removed and flesh finely chopped
2 Serrano chiles; finely chopped
3 tablespoons Finely chopped white onion
1 Ripe medium tomato; (about 4 ounces), finely chopped
½ cup Water
3 tablespoons Fresh lime juice
½ teaspoon Crumbled dried oregano
Salt

Directions

The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy.

Makes about 1¾ cups

Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour.

Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on May 23, 1998

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