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El Torito Salsa
Yield: 16 Servings 1 cup crushed tomatoes with added puree (such as Progresso) 2 cup tomatoes, diced 1/4 inch, including juice 1/4 cup yellow onion, diced 1/4 inch 2 green onions, finely chopped 1 Tbsp canned jalapenos, seeded and finely chopped 2 fresh serrano chiles, seeded and minced 2 tsp fresh lime juice 1/4 tsp ground cumin 1/4 tsp dried Mexican oregano, crumbled 1/4 tsp salt 1/4 cup cilantro leaves, chopped In a food processor or blender, process crushed tomatoes with added puree about 30 seconds Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in a non-reactive bowl and mix well. Can be refrigerated. Makes about 2 1/4 cups Have a Good Week Everyone, Sean Surlow San Clemente, California -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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