Mexina Salsa Verde - cooking recipe

Ingredients

3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped
1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro

Preparation

Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.