Salsa

4 tomatillos
4 medium tomatoes
4 green onions
2 Tbsp.  lime juice
1 clove garlic
1 Vidalia onion
1/2 tsp. ground cumin
1/2 tsp. oregano
1/4 cup fresh cilantro or parsley
1/3 cup tomato sauce
Fresh jalapeno pepper, to taste
Hot sauce, to taste
Salt and pepper, to taste

Chop all vegetables fine.  Mix with tomato sauce and seasonings.  Chill in refrigerator for at least an hour before serving.

This is Paul Cave=s recipe for fresh salsa.  Use it for dip, or with tacos or other Tex-Mex foods, as sauce over omelets, on baked potatoes, or use your imagination.