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Salsa Cruda PDF Print E-mail

Use with chips, on omelets, with quesadillas or tostadas. This recipe comes from Chicago Botanic Gardens volunteer Jackie Silvers, and was distributed at the All About Peppers weekend.


Ingredients

* 2 cloves garlic
* 1/2 med. onion
* 2 jalapeno peppers, stemmed and seeded
* 1 lg. tomato
* 1 Tbs. salad oil
* juice of 1 lime
* salt and pepper (to taste)

Directions

Chop the garlic, onion, peppers and tomatoes. Mix in the lime juice and salad oil. Add salt and pepper to taste. Store in the refrigerator for up to 2 days.

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