1 cup chopped tomatoes 1/4 cup chopped onions 1/4 cup chopped green chilies 1 clove garlic minced 2 T. chopped cilantro 1 T. lemon juice 1/2 teaspoon cumin 1/2 teaspoon salt Pepper to taste
Cook first 4 ingr. 10 min, until onions are transparent. Add the rest of the ingredients. Add hot sauce to taste. For creamier salsa, add 1/2 cup tomato paste. Chill. Keeps in refrig. for 1 week or freeze.
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