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Salsa Fresca
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    Salsa Fresca

  • 2 1/2 cups diced tomatoes, drained
  • 1 small red onion, coarsely chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 serrano chile, seeded and chopped
  • 2 jalapeno chiles, seeded and chopped
  • 1 anaheim chile, seeded and chopped
  • 1/2 teaspoon freshly ground cumin seeds
  • 1 teaspoon dried oregano leaves
  • 1 anaheim chile, seeded and chopped
  • 1/2 teaspoon freshly ground cumin seeds
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • salt to taste
  • 1 tablespoon red wine vinegar
  • Combine tomatoes and onion in a bowl. In a small skillet heat oil and add garlic, chiles, cumin, and oregano. Saute, stirring frequently, over moderate heat for 4 to 5 minutes. Combine with tomatoes and the remaining ingredients. Let stand for a few hours to allow the flavors to blend. Drain off excess liquid before serving.

    Makes about 3 cups.

    Origin:More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
    Posted By: ???

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