| 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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