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Dip 4 Servings

INGREDIENTS

1 cn Rotel tomatoes and chiles
3 Fresh tomatoes
Onion
Garlic
Lemon juice
Little brine from jar of olives
Cilantro
Powdered red pepper
Cumin
Chopped Jalapenos (optional)

INSTRUCTIONS

Date: Fri, 10 May 1996 08:32:12 -0500
From: Judy Howle <howle@EbiCom.net>
Last night we went to the annual picnic of our local Computer Users Group
and I discovered that 2 of our members are chile-heads!  One brought some
delicious salsa which I dug in to.  He is from west Texas originally and
attended the Firey Foods show, lucky dog!  I asked him for the recipe and
this is what he told me was in it:
1 can Rotel tomatoes and chiles, 3 fresh tomatoes, onion, garlic, lemon
juice, a little brine from jar of olives, cilantro, powdered red pepper and
cumin.  He let it sit in the fridge for 2 days to blend the flavors.  He
usually adds some chopped jalapenos but since this was a "potluck" rather
than a "hotluck" he left them out. Very tasty!
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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