Spicy Salsa

Course : Dips
Serves: 7
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Ingredients:

16 ounces whole tomatoes
1 small green pepper -- chopped
1/3 cup mild onion -- chopped
3 tablespoons green onion -- chopped
4 ounces green chilies -- diced, rinsed and drained
3 tablespoons cilantro -- freshly chopped
1/2 clove garlic -- minced
 

Preparation / Directions:

Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups


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