Mexican Salsa Fria
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tomatoes
peeled, ripe, chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | cup |
sweet vidalia onions
chopped |
|
| 5 | each |
green chili peppers, canned
chopped |
* |
| 1 | can |
tomatillos
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tomatoes
peeled, ripe, chopped |
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
white wine vinegar
|
|
| 237 | ml |
sweet vidalia onions
chopped |
|
| 5 | each |
green chili peppers, canned
chopped |
* |
| 1 | can |
tomatillos
|
*
|
Directions
Combine all ingredients and serve very cold.
The coriander, sometimes known as "cilantro", or Chinese parsley, should be fresh; if not available, substitute oregano.
