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Ole! This is great stuff.

• 4 small tomatoes (about 1 pound), peeled, seeded and finely chopped
• 2 fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped OR 1/3 cup chopped green chiles
• 1/2 small jalapeño, stems and seeds removed, finely chopped
• 1/2 medium onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 large garlic clove, minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt

Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic with olive oil and salt to make a paste. Stir garlic paste into tomato mixture.

Cover and allow to stand for two hours to blend flavors. Serve at room temperature. Makes about 2-1/2 cups.



More Salsa:

• Salsa Time - Salsa recipes by John Raven
• Tex-Mex Salsa
• Canteloupe Salsa
• Tomato Salsa
• Smoky Tomatillo Salsa

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