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Max Lippitt Salsa

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CATEGORY CUISINE TAG YIELD
Fixed 4 Servings

INGREDIENTS

3 cn (16 oz) whole peeled tomatoes
1 cn (small) green chiles; 4 oz
1 md Yellow or white onion; finely chopped
1 bn Green onions; chopped
9 Jalapenos; chopped
1 tb Oregano
1 tb Garlic powder
1 ts Red pepper
1 ts Crushed red pepper

INSTRUCTIONS

Put tomatoes, yellow/white onions and jalapenos in food processor and pulse
quick just to chop up coarsely OR break up tomatoes by hand and finely
chop, with knife, the yellow/white onions and jalapenos.
Chop green onions and green chilies by hand and add to tomatoes.
Add spices to taste.
You can add a little of the jalapeno vinegar to Salsa if it will not be
eaten that day, for preservative.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: Jody Lytton
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998

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