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Spicey Tortilla Dip Recipe

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This recipe for Spicey Tortilla Dip, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Olson
Added: Wednesday, January 10, 2007


3 med. jalepenos
3 to 4 cloves of garlic
2 large tomatoes, any variety (except plum tomato)
4 tomatillos (found in spanish markets)
1/2 onion (medium size)
3 sweet red pepeprs (jar variety in vinegar )
a few sprigs of cilantro
1/2 lemon
1 tbsp. apple cider vinegar
dash of salt
1/2 tsp sugar

Remove seeds from only one of the jalepeno peppers. This will make the dip hot but not extremely hot. In a food chopper or in a blender that has a chopper feature, place tomato, jalepenos, tomatillo to chop first (only pulse it a few times until you get to a relish consistency). Remove and put in bowl. Next place onion, garlic and sweet pepper and cilantro. Chop. Place in bowl with first ingredients and add remaining ingredients to it; squeeze the lemon half, add apple cider vinegar, dash of salt and sugar. Refrigerate for 15 min. or more so that all flavors can intensify. Makes 32 oz serving. Lasts about 3 to 4 days in glass jar in refrigerator.




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