Simple Salsa
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Category: Sauce Typical recipe from: Mexico Ready in: 15 minutes Servings: 4 people |  |
| Ingredients: 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.) 1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.) 1 clove of garlic, or 1/2 teaspoon garlic salt 2 green onions (scallions), chopped, including the green parts (about 1/3 cup) 1 Tbsp olive oil 2 teaspoons red wine vinegar 1/4 teaspoon dried oregano (can supplement with fresh) 1/4 cup of very loosely packed fresh chopped cilantro Salt Freshly ground black pepper |
Directions: Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes. Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste. |