Fresh Tomato Salsa
List of Ingredients
4 cups chopped fresh tomatoes
1/2 cup tomato puree
1/3 cup finely chopped onion
1 clove garlic, minced
2 jalapeno chile peppers, seeded and chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lime juice
Recipe
In a glass bowl, combine all the ingredients and toss together. Refrigerate the salsa for at least 4 hours before serving. Note: If you would prefer to roast your own peppers, use 8 Anaheim chile peppers, and broil until the skins are charred. Turn off the heat, and leave the peppers in the oven for 30 minutes. (The steam in the oven will loosen the skins.) Peel the skins off the peppers, and slit them to remove the seeds and stuff with the cheese.
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