"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Veggie Salsa Recipe

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This recipe for Veggie Salsa, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Wintch
Added: Tuesday, February 1, 2011


3 tomatoes, finely diced
1 can shoe peg corn
1 can black-eyed peas, drained and rinsed
2/3 cup chopped cilantro
2/3 cup green onions
1-2 avocados
1/4 cup olive oil
1/4 cup red wine vinegar
2 jalepenos, seeded and finely chopped
garlic powder or freshly chopped garlic
1 tsp cumin
lime juice
salt and pepper

Mix all ingredients together and let chill. I like to buy the scoops tortilla chips to eat this salsa with.




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