Salsa Cruda for Fish and Poultry

By á-47

Ingredients

• 3 Anaheim chiles (9 oz. total)
• 1 1/2 lb. tomatoes, cored and chopped
• 2 green onions, ends trimmed, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp. chopped fresh cilantro
• 1-3 Tbsp. serrano chiles, minced (optional)
• salt and pepper

Preparation

Step 1

Rinse, steam, seed and chop the Anaheim chiles. In a bowl, mix the anaheim chiles, tomatoes, onions, garlic, cilantro, and serrano chiles with salt and pepper to taste.

Serve or cover and chill up to 1 day.

Makes about 4 cups