This article is from the June 1999 The Mexico File newsletter.
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A Homemade Fresh Green Texas Summer Salsa Recipe

Contributed by Lin Sutherland

Lin Sutherland is a specialist in gourmet Tex-Mex ranch cooking. Her horses have been known to eat her special carrot/avocado tacos. 

Cut up and put in a blender:

½ onion

3 tomatillos

2 red tomatos

a bunch of cilantro (cut the bottom stems off)

1 (for mild) or 2 (chihuahua!) jalapeños, depending on heat desired

juice of a lime

salt and pepper

dollops of cumin and garlic

Flash blend or chop/stir/flash blend. Do not blend long or liquefy – just till it’s mixed. Put on top of tacos, huevos rancheros, sandwiches, quesadillas, anything! Yum yum!