Salsa Cruda Rlas Fuentess

Course : Salsas
Serves: 12
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4 medium chiles verdes (green)
3 medium tomatoes
1/4 medium onion -- minced
4 cloves garlic
1 tablespoon fine chopped fresh cilantro
1/4 teaspoon dried oregano
1/4 teaspoon salt
2 tablespoons wine vinegar
1/2 tablespoon olive oil

Preparation / Directions:

Toast and peel: 3-4 chiles verdes, 3 medium tomatoes. Grind the chiles in a molcajete* with: 1/4 medium onion, minced, 3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, 1/2 TBS olive oil. *a Molcajete is a mortar carved from volcanic rock. It is coarser than our porcelain mortars and pestles and better suited to grinding spices and other ingredients. One can stoop to using a blender.

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