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Recipe: Mexican Salsa Fria

Title: Mexican Salsa Fria
Categories: Mexican, Condiment, Salsa
Yield: 6 servings

2 lb Peeled ripe tomatoes, -taste
-chopped Coriander to taste
3 tb Olive oil 4 Or 5 canned green chilis,
3 tb Wine vinegar -chopped
1 c Chopped sweet onions 1 cn Mexican tomatillas, chopped,
Salt to taste -or
Freshly ground pepper to 3 sm Green tomatoes, chopped

(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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