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Mexican Salsa Fria

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      Title: MEXICAN SALSA FRIA
 Categories: Mexican, Condiments, Salsa
      Yield: 6 Servings
 
      2 lb Peeled ripe tomatoes,
           -chopped
      3 tb Olive oil
      3 tb Wine vinegar
      1 c  Chopped sweet onions
           Salt to taste
           Freshly ground pepper to
           -taste
           Coriander to taste
      4    Or 5 canned green chilis,
           -chopped
      1 cn Mexican tomatillas, chopped,
           -or
      3 sm Green tomatoes, chopped
 
  (With steaks, hamburgers, and other broiled meats and fish.) This,
  sometimes simply called "Salsa", is as its name implies, cold sauce.
  It is very popular in the West and Southwest.
  
  Combine all ingredients and serve very cold. The coriander, sometimes
  known as "cilantro", or Chinese parsley, should be fresh; if not
  available, substitute oregano.
  
  Source: The Complete Book of Outdoor Cookery by James A. Beard and
  Helen Evans Brown Posted: Charles Walstrom 8/92 **
 
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