| 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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