Salsa Mexicana
(about 4 cups)
4 cups peeled fresh tomatoes or canned Italian plum tomatoes
1/4 cup canned green chilies, finely chopped
1/4 cup wine vinegar
2 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp finely chopped parsley
2 tsp chopped basil
1 tsp thyme
1 tsp oregano
salt and freshly ground pepper to taste
Chop tomatoes and combine with remaining ingredients. Chill. Serve with any suitable Mexican or Tex-Mex dish.
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