---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Salsa Mexicana (Eugenia Potter)
 Categories: Chili, Salsa
      Yield: 4 Servings
 
      7 oz Green chili peppers --
           Canned, diced
      5 lg Tomatoes -- peel, finely
           Chop
      2    Cloves minced garlic -- or
           Less
      1    Minced onion
      1 tb Chopped fresh cilantro
      1 tb Vinegar
      1 tb Oil
           Salt and pepper -- to taste
           Blue corn tortilla chips
 
  Mix 5 canned green chilies, diced, with 5 large tomatoes, peeled and
  finely chopped.  Add 1 or 2 cloves minced garlic, 1 minced onion, 1
  tablespoon chopped fresh cilantro, 1 tablespoon vinegar and 1
  tablespoon oil. Mix. Season with salt and black pepper to taste.
  Serve with blue corn chips.
  
  Recipe By     : Pickard. The 27 Ingredient Chili Con Carne Murders
 
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