This recipe for No longer Clandestine Dip, by Roberta Cone, is from The Cone Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 large tomatoes 3-4 green onions (chopped) 1 small can CHOPPED green chilies 3 tbsp. olive oil 1 1/2 tbsp. red wine vinegar 1 tsp. garlic salt (or some minced garlic) 1 tsp. salt black pepper 1/4 tsp. sugar
1. Mix the whole shebang together. Chill.
2. Serve with Fritoes, corn chips, or something that can dip.
Roban Benich gave me this recipe WAY back in the seventies! It has lasted so well.
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