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Razorback Salsa Recipe

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

Linda Larsen
Added: Tuesday, April 12, 2005


1 15 oz) can crushed tomatoes
1 (14oz) cans black eyed peas, drained
1 (14 oz) can white hominy, drained
1 med. tomatoes, chopped
4 green onions, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 C onion, chopped
1/2 C fresh parsley, chopped
1 (8 oz) bottle Italian salad dressing

combine canned tomatoes, pes, hominy, tomatoes, green onion, garlic, bell pepper, onion, and parsley in large bowl; mix well. Pour salad dressing over misture and refrigerate at least 2 hours or overnight. Serve with tortilla chips.

(add 1 jalapeno pepper, finely chopped if you like it hot)




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