Salsas recipes

Course : Salsas
Serves: 2

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Ingredients:

28 ounces can of whole peeled tomatoes -- chopped

2 tablespoons fresh lime juice

1 tablespoon vinegar

3 cups celery -- thinly sliced

1/2 tablespoon sugar

19 ounces can of chick peas -- pureed

1 clove garlic -- minced

1 medium cucumber -- peeled and diced

1 teaspoon ground cumin

1 cup fresh cilantro -- chopped

1 teaspoon oregano

4 ounces can of green chiles -- chopped

In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Source: "Cooking with Regis and Kathie Lee" cookbook 1993