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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