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Fresh Salsa Recipe

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This recipe for Fresh Salsa, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lyle DeJong
Added: Monday, November 7, 2005


1 can (28 oz.) stewed tomatoes (or diced tomatoes)
4 to 5 green onions
4 to 5 cloves of garlic, minced
2 dashes Worcestershire sauce
5 dashes Tabasco (or to taste)
1/2 tsp. black pepper
3 to 4 dashes basil
4 dashes oregano
1/2 tsp. fresh lemon juice
1/2 tsp. salt, optional
1 to 2 dashes red hot pepper, optional
3 to 4 T. fresh cilantro, chopped, optional
1 can diced green chiles or 1 or 2 jalapenos with seeds, optional

Chop the stewed tomatoes into smaller desired size. Drain the excess juice from the tomatoes. Add the remaining ingredients. Careful with the basil. Too much will make the salsa too sweet. Make the salsa early in the morning, or better yet, the night before.




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