3 medium tomatoes, chopped
1 to 2 jalapenos, seeds discarded, chopped
fi ne
1 to 2 red chiles, seeds discarded, chopped
fi ne
cup red onion, chopped
chopped tomatillo, optional
teaspoon cumin
teaspoon salt
1 teaspoon lime juice
1 shake dried garlic
1/3 cup chopped cilantro
Mix ingredients together for a salsa served with tortilla
chips. Refrigerate until ready to use. Holds for 2 to 3 days.
Yield: 1 to 2 cups
Source: Kathie Smith