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CATEGORY CUISINE TAG YIELD
Spanish Dip 12 Servings

INGREDIENTS

2 cn (16-oz) whole tomatoes
2 cn (8-oz) plain or Spanish tomato sauce
1 cn (4-oz) chopped green chiles (up to)
5 Jalapeno peppers; tops removed
1 Jar (2-oz) chopped pimento
3 tb Vinegar
2 ts Salt
1 ts Garlic powder
2 ts Cumin

INSTRUCTIONS

Put tomato sauce & jalapeno peppers in blender. Chop. Pour into large bowl.
Put whole tomatoes in blender & barely chop. Pour into large bowl, add
remaining ingredients. Cure for at least 24 hours before serving. Serve
with tortilla chips.
JACK & CARLA MYERS
BRINKLEY, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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