Oaks Tomato Salsa

Recipe by: Chef David Del Nagros, The Oaks at Ojai, Ojai CA

   1      cup           onion -- chopped
   1      teaspoon      garlic -- minced
     1/2  teaspoon      olive oil

Combine the above in skillet and saute until onion is clear.

     1/2  teaspoon      oregano
   1 1/4  teaspoons     ground sage
     1/2  teaspoon      cumin
     1/2  teaspoon      dry mustard

Sprinkle the above over onion mixture and continue cooking

   1      cup           tomatillos -- chopped
     1/4  cup           jalapenos -- minced

Add the above to skillet and continue cooking until tomatillos are tender

   3      pounds        tomatoes -- chopped
   4      ounces        tomato puree
   6      ounces        canned green chilies -- chopped
   2      tablespoons   cider vinegar
   2      tablespoons   cilantro (optional) -- minced
   1      tablespoon    lemon juice
   2      tablespoons   scallions -- minced
   2      tablespoons   parsley -- minced


Mix all ingredients in a large bowl and store in a one quart jar. Put the surplus in a
covered dish and use as a very flavorful sauce on almost anything.


Mary-Anne, Moderator
TomatoFanatics-subscribe@YahooGroups.com
HeirloomGardening-subscribe@YahooGroups.com
San Francisco Bay Area
25 miles East of SF
USDA Zone 9b
Sunset Zone 14/15

To: chile-heads@globalgarden.com
From: Shantihhh@aol.com
Date: Thu, 26 Apr 2001 16:03:39 EDT