Green Tomato Salsa

[Guest guest]

1 1/2 pounds mexican green tomatoes

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/4 small jalapeno chili, seeds and veins discarded, very finely

chopoped

2 tablespoons finely chopped cilantro

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano leaves

1/8-1/4 teaspoon sugar

salt (optional)

 

remove and discard husks from tomatoes; simmer tomatoes in water to

cover in large saucepan until tender, 5-8 minutes. cool; drain,

reserving liquid.

Process tomatoes, onion, garlic, jalapeno chili, cilantro, cumin, and

oregano in food processor or blender, using pulse technique, until

almost smooth, adding enough reserved liquid to make medium dipping

consistency. add sugar. season to taste with salt. spoon salsa into a

bowl; serve with baked tortilla chips