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Southwest Salsa




Source of Recipe


gutsygourmet.com


List of Ingredients




1 14 1/2-to 16-ounce can stewed tomatoes, well drained
1 medium onion, quartered
10 large garlic cloves
3 jalapeño chilies, stemmed, seeded
1 bunch cilantro, stems trimmed
4 large tomatoes, seeded, quartered
6 Tomatillos
1 4-ounce can diced green chilies
6 large green onions, chopped
1 tablespoon ground cumin
3 tablespoons fresh lemon juice
4 teaspoons fresh lime juice


Recipe



PREPARATION:
•Process stewed tomatoes, onion, garlic cloves, jalapeños, tomatillos and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped.

•Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.

Makes about 10 cups