Name: Hot Dip
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

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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