Salsa mexicana (eugenia potter)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Green chili peppers -- |
| Canned, diced | ||
| 5 | larges | Tomatoes -- peel, finely |
| Chop | ||
| 2 | Cloves minced garlic -- or | |
| Less | ||
| 1 | Minced onion | |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Oil |
| Salt and pepper -- to taste | ||
| Blue corn tortilla chips | ||
Directions
Mix 5 canned green chilies, diced, with 5 large tomatoes, peeled and finely chopped. Add 1 or 2 cloves minced garlic, 1 minced onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon vinegar and 1 tablespoon oil. Mix. Season with salt and black pepper to taste.
Serve with blue corn chips.
Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders
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