Shelly's Recipe

ROJO SALSA

Category: Salsa/ Gucamole

4 small tomatoes (about 1 lb), peeled, seeded and finely chopped
2 fresh California (Anaheim) or New Mexico chiles, peeled, finely chopped OR 1/3 cup chopped green chiles
1/2 small jalapeno, stems and seeds removed, finely chopped
1/2 medium onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
1 large garlic clove, minced
1 tsp olive oil
1/2 tsp salt

Combine tomatoes, chiles, onion and cilantro in a bowl. Mash garlic with olive oil and salt to make a paste. Stir garlic paste into tomato mixture.

Cover and allow to stand for two hours to blend flavors. Serve at room temperature. Makes about 2-1/2 cups.