| Salsa De Chile y Jitomate
4 small tomatoes, peeled, finely chopped (1 lb.)
2 California chilies, peeled, finely chopped or 1/3 cup of canned chopped green chilies
1/2 jalapeno Chile, minced
1/2 medium onion, finely chopped
1/4 cup of cilantro leaves, chopped
1 large garlic clove
1/2 teaspoon of salt |
|
Combine tomatoes, chilies, onion and cilantro in a medium bowl. Mash garlic with salt to make a paste. Stir garlic paste into tomato mixture. Let sauce stand 2 hours to blend flavors. Serve at room temperature. Makes about 2 1/2 cups. Back to Mexican recipes |
|
