Mexican Salsa Fria

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 **