SALSA FRESCA

I more than double the ingedients below. I chop the onion and add 
salt to it, working the salt into the chopped onion by squeezing
it in my hand in the bowl.  I let it sit for about 10 minutes
while I prepare the other ingredients.  The salt draws liquid out
of the onion.  Before adding it to the salsa, I rinse and drain
it thoroughly with water.  I learned this process from a friends
Turkish mother who did this for onion she put in a chopped salad.

I usually blanche the tomatoes and tomatillos to get the skin off
but it doesn't work too well and I end up putting it in the
food processor with the other ingredients for about 45 seconds.


	1 	lg ripe tomato
	2 	lg tomatillos
	1/4 c 	chopped cilantro
	1/3 c	chopped green or white onion
	2 tbs	lime juice
	2 tbs	minced hot chiles*
	salt 

 * I take all the seeds out


			PATTY'S SALSA 

Patty puts the tomoatoes (about 2), tomatillos (about 4), chili 
(1 if I'm watching, more if I'm not), and about 1/4 slice of a 
large onion in a frying pan with no oil.  She turns the flame up
high and blackens the outside of veggies.  The tomatillos brake
open as well as the tomotoes (sometimes).  When they have a nice
black coated skin, she puts them in the food processor, adds the 
cilantro and salt.  I make her take the seeds out before throwing
in the chile. 


If you make this recipe, bring it to the club and we'll all taste!