5 or 6 ripe Italian plum tomatoes, washed, dried and diced into 1/4-inch pieces
(with their juices)
1 bunch green onions, thinly sliced
1 to 3 jalapeno peppers - fresh or canned, minced
juice of half a lemon
1 or two cloves garlic, peeled and minced
3 T. chopped fresh cilantro
Combine all the ingredients in a small bowl, and allow to stand for an hour to
blend the flavors.
Yield: about 2 cups.
Chili Relleno Omelet With Salsa Fresca
1 4 oz. can whole roasted and peeled green chilies
1/2 C. shredded Monterey jack cheese
5 or 6 large eggs
3 T. water or milk
salt and pepper to taste
1 T. butter
Sliced avocado and sour cream for garnish, and Salsa Fresca
Heat a 10 inch omelet or saute pan (preferably aluminum with a nonstick coating
and sloping sides) on a medium-high burner. Drain the green chilies, removing
any white seeds (they are really hot); they can be cut into strips, or left
Whisk together eggs, water or milk and salt and pepper. When the pan is hot, add
the butter, swish it around and pour in the eggs. Allow to cook for a minute,
then begin to stir the eggs with a fork, gently pulling the set part away from
the edges of the pan toward the center, allowing the uncooked part to flow
When the eggs are set but not dry, lay the green chilies down the center of the
pan perpendicular to the handle, and sprinkle them with the cheese. With a
spatula, fold 1/3 of the omelet (the part closest to the handle) over the
filling. Grasp the handle from underneath, tip the pan up, and slide the omelet
onto the serving plate, flipping it over one more time.
Garnish with sliced avocados and sour cream, and serve with Salsa Fresca and
tortillas - corn or flour- that have been wrapped in foil and warmed in the
Yield: serves two or three.