Friday, 27 July 2007


6 large tomatoes
1 onion, chopped
1 cup chopped fresh cilantro
2 fresh Anaheim chilies, seeded and diced
4 serrano chilies, minced
2 T red wine vinegar
2 T olive oil
2 garlic cloves, minced
salt to taste
*4 jalapeno peppers may be used in place of the chilies
  • Blanch tomatoes 30 seconds. Plunge in cold water, peel deseed and chop.
  • Mix together tomatoes, onion, cilantro, chilies, vinegar, oil and garlic in a large non-reactive bowl. Season with salt to taste.
  • Refrigerate until cold and to allow the flavours to mingle, at least 1 hour and up to 4 hours before serving.
  • Serve with corn chips or use as an accompaniment for grilled fish.

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