Title: Tex-Mex Salsa
Categories: Sauce
Yield: 4 Servings
| 4 | c | Tomatoes, chopped, seeded |
| 1 | c | Red Onions, chopped |
| 2 | | Garlic cloves, fine chopped |
| 1/2 | c | Mild Green Chilies, chopped |
| 1 | | Jalapeno Pepper fine chopped |
| 1/4 | c | Coriander, fresh, chopped |
| 1/4 | c | Red Wine Vinegar |
| 2 | tb | Olive Oil |
| | | Salt |
In a bowl, combine tomatoes, onion, garlic, chilies, jalapeno pepper,
coriander, vinegar and oil. Season to taste with salt and let stand at room
temperature for 30 minutes for flavours to blend. Makes 3 cups. From The
Gazette, 91/09/04, posted by James Lor.