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    Mexican Salsa


    Source of Recipe


    Anne Melville

    List of Ingredients




    1 cans petite diced tomatoes (28 oz.) undrained
    6 jalepeno peppers or serranos (hot!!!)
    ½ cup finely chopped onion
    2/3 cup citantro, chopped
    1 ½ TBSP salt
    8 oz. water

    Recipe



    Boil jalepenos until tender and turn pale green. Drain water and chop finely.
    In a medium bowl combine: tomatoes, water, salt, cilantro, onion and peppers. Stir well and chill at least ½ hour before serving.

 

 

 


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