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Fresh Salsa Mexicana From Jerez
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    Fresh Salsa Mexicana From Jerez

  • 1 poblano chile - stems, seeds and veins removed and flesh finely chopped
  • 1 red jalapeno chile - stems, seeds and veins removed and flesh finely chopped
  • 2 yellow chiles - stems, seeds and veins removed and flesh finely chopped
  • 2 serrano chiles, finely chopped
  • 3 tablespoons finely chopped white onion
  • 1 ripe medium tomato (about 4 ounces), finely chopped
  • 1/2 cup water
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon crumbled dried oregano
  • Salt
  • Mix all the ingredients together in a bowl; season with salt to taste. Set aside to macerate for about 1 hour.
    Makes about 1 3/4 cups

    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Sat, 23 May 1998

    *BACK TO SALSA*







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