Mexican salsa fria

6 servings

Ingredients

Quantity Ingredient
2 pounds Peeled ripe tomatoes, chopped
3 tablespoons Olive oil
3 tablespoons 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 can Mexican tomatillas, chopped, or
3 smalls Green tomatoes, chopped

Directions

(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 **

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