2 lb Peeled ripe tomatoes,

           -chopped
      3 tb Olive oil

      3 tb Wine vinegar

      1 c  Chopped sweet onions

           Salt to taste
           Freshly ground pepper to
           -taste
           Coriander to taste
      4    Or 5 canned green chilis,

           -chopped
      1 cn Mexican tomatillas, chopped,

           -or
      3 sm Green tomatoes, chopped

  (With steaks, hamburgers, and other broiled meats and fish.) This,
  sometimes simply called "Salsa", is as its name implies, cold sauce. It is
  very popular in the West and Southwest.
  Combine all ingredients and serve very cold. The coriander, sometimes known
  as "cilantro", or Chinese parsley, should be fresh; if not available,
  substitute oregano.
  Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
  Evans Brown Posted: Charles Walstrom 8/92 **