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Sunbelt Salsa Fresca
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    Sunbelt Salsa Fresca

  • 6 serrano or jalapeno chiles, stems and seeds removed, minced
  • 1 large onion, either yellow or purple, minced
  • 2 medium tomatoes, chopped very fine
  • 2 bunches finely chopped fresh cilantro
  • 1/4 cup vegetable oil
  • 1/4 cup, or less to taste, red wine vinegar
  • Mix all the ingredients together and let stand at room temperature for at least an hour to blend the flavors.

    There are many variations of this basic salsa from the Southwest to the tip of South America. It is called a "cold sauce" because it isn't cooked. The important point in making this salsa is to make sure that all the ingredients are chopped very fine. Serve it as a dip with tortilla chips, or with tacos, burritos, fajitas or grilled meats.

    Yield: 2 cups
    Heat Scale: Medium

    Origin: The book Heat Wave! The Best of Chile Pepper Magazine, Freedom, CA: The Crossing Press, 1995. Paperback, $14.95, ISBN 0-89594-759-5. Compiled by Chile Pepper Editor-in-Chief Dave DeWitt and Food Editor Nancy Gerlach.
    Posted By: ???

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