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Salsa Fria With Tostadas

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Ingredients
  Ripe tomatoes 1 Pound, peeled, seeded and chopped
  Minced onion 1⁄3 Cup (5.33 tbs)
  Canned green chilies 2 Ounce, drained and chopped (1 Can)
  Dried oregano 1 Teaspoon
  Wine vinegar 2 Tablespoon
  Olive oil/Salad oil 1 Tablespoon
  Garlic 1 Clove (5 gm), mashed with salt
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tostadas 1 Cup (16 tbs)
Directions

Combine all ingredients except tostadas and let stand at least 1 hour to allow flavors to blend.
Cover sauce tightly.
It does not need refrigeration while carrying.
Serve as a dip with tostadas.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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