Title: Judi's Medium Hot Mexican Salsa
Categories: Appetizer Dip
Yield: 1 Recipe

5		To 6 lg tomatoes; diced OR
3	cn	Tomatoes; diced
5		Green onions; with stems chopped
1	cn	Green chilies
1/2	ts	Serrano chili; minced
1 1/2	tb	Olive oil
3	tb	Red wine vinegar
2		Cloves garlic; crushed in garlic press
		Black pepper to taste
		Tabasco sauce to taste
2	tb	Cilantro; minced

Add more chili if you desire a hotter flavor. Mix everything together and refrigerate about 4 hours before serving.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shellx.Best.Com (Judi Maedate: 13 Dec 1995 07:06:59 -0800

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