Category: Mexican

JUDI M. PHELPS (BNVX05A)

1/2 tsp Dried oregano

2 lb Ripe tomatoes or 2 cans

1/4 tsp Ground cuminseed

Tomatoes -- peeled and

Chopped

2 tbsp Olive oil

1 large Onion

1 tbsp Lime juice

1 can Green chilies (4 0z)

1 tsp Red wine vinegar

1 tsp Cilantro (coriander)

Ground pepper

2 Cloves garlic -- crushed

Peel and chop tomatoes and onion, rinse chilies of seeds and chop (you can buy cans of already chopped chilies without seeds). Mince cilantro if used and combine all other ingredients. Serve cold on steak, hamburgers, chicken, to fill tortillas etc. Makes 2 cups.

VARIATION: 1 can tomatillos can be added, chop and add to salsa. Tomatillos are small green Mexican Tomatoes with a distinct flavor.