Mexican Salsa Fria

Recipe Ingredients

2 lbs	908g / 32oz	Peeled ripe tomatoes - chopped
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Wine vinegar
1 cup	62g / 2.2oz	Chopped sweet onions
		Salt to taste
		Freshly ground pepper to - taste
		Coriander to taste
4		Canned green chiles - chopped (4 to 5)
1		Mexican tomatillos - chopped, or
3		Green tomatoes - chopped (small)

Recipe Instructions

(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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