| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Appetizers, Ethnic, Mexican, Sauces, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | cn | (20 ounce) tomatoes; chopped and drained |
| 1 | cn | (4 ounce) green chiles; chopped and drained |
| 1 | lg | Onion; chopped |
| 1 | ts | Salt; |
| 4 | tb | Vinegar; |
| 2 | ts | Sugar; |
| 1 | ts | Pepper; |
| 1/2 | ts | Oregano; |
| 1 | Clove garlic; |
INSTRUCTIONS
Mix all ingredients together and cook slowly for 20-30 minutes. Nice as a dip served with chips. Notes: Fresh tomatoes can be substituted for the canned. 20 oz is 1 pound, 4oz. Per serving: 15 Calories; less than one gram Fat (5% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 337mg Sodium Recipe by: Given to me by a friend Posted to Digest eat-lf.v097.n215 by Jane F <janybird@xnet.com> on Aug 26, 1997
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