Salsa Verde Fresca

2 lg fresh tomatoes
2 avocados
1 white onion
6 lg green chilies
1⁄2 bunch cilantro
1⁄4 tsp mexican oregano
1⁄4 tsp salt

Roast chili pods until browned. Remove and cover with a damp cloth until steamed. Peel skins and remove seeds. Dice tomato, avocado, onion and green chili. Chop cilantro. Mix all ingredients in bowl. Sprinkle with oregano and salt.

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