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Salsa Recipe

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

Pat Eyman
Added: Wednesday, June 24, 2009


1 lg. 28oz. can crushed tomatoes
15 branches fresh cilantro (leaves cleaned and diced)
4 cloves garlic
1 tsp. cumin
1 tbsps. salt
1/2 tsp. sugar
2 onions diced
1 can green chilies chopped
3oz. cider vinegar
21/2 to 3lbs. roma tomatoes
2 jalapeņos

Chop in blender or food processor.
Depending on how hot you like it you can use whole jalapeņos or remove seeds and ribs.
Wait at least a couple of hours to serve flavors gets better.
Can be stored in refrigerator for 2 weeks

Personal Notes:
Personal Notes:
Great with chips or any Mexican dish




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