Title: Salsa Cruda (Fresh Salsa)
Categories: Condiment Mexican Salsa
Yield: 2 Servings

2	lg	Tomatoes, peeled and chopped.
4		Tomatillos, husked and chopped.
2		Fresh Anaheim chiles, seeded and chopped.
5		Green onions, chopped.
2		Fresh jalapeno pepper, seeded and chopped
1	ts	Ground cumin
1	ts	Fresh lime juice
1	ts	Sugar
1	ts	Minced fresh cilantro
1/2	ts	Freshly ground black pepper (one half, not 1 to 2!)
1/4	ts	Salt.

Makes about 2 cups.

In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator.

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