"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ruth’s Lime Cilantro Salsa Recipe

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This recipe for Ruth’s Lime Cilantro Salsa, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Sunday, February 17, 2008


1 Rib Celery, chopped fine
2 Lg. Cucmbers, peeled, seeded, chopped fine
5 Serrano Chilis, seeded, pureed
4 Roma Tomatoes, chopped fine
Juice of 1 Lime
1 Bunch Green Onions, chopped fine
1 Lg. Bunch Cilantro, chopped fine
1 Clove Garlic, minced
1 Tsp. Salt
2 Tbsp. Sugar
2 (28oz.) Cans Tomatoes, crushed
1 Tsp. Ruth’s Hot Salt.

Combine all ingredients, chill and serve with chips.
(I use my food processor to chop faster and finer.)




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