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Side Dish
Instant Salsa

This recipe was inspired by
Kimberly Shea of Ventura, CA (USA).



Yield: 3 cups

Ingredients:

1 each 16 oz. can seasoned stewed tomatoes, preferably Mexican
1/4 c. red onion, peeled
2 each jalapeño peppers, stemmed and seeded
1 tsp. garlic, fresh, chopped
1 Tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. salt
1/4 c. red onion, small dice
1 each large ripe tomato (about 10 oz.), small dice
1 bunches cilantro or Italian parsley, cleaned and chopped fine
 


Procedure:
Using a blender or immersion blender, finely chop the canned tomatoes, peeled onion, jalapeños, garlic, lime juice, cumin and salt.

Pour the mixture into a serving dish and stir in the diced onion, cilantro and diced fresh tomatoes.

Serve well-chilled with your favorite Mexican dish or tortilla chips.

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