Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cans | (16-oz) whole tomatoes |
2 cans | (8-oz) plain or Spanish tomato sauce |
1 can | (4-oz) chopped green chiles (up to) |
5 \N | Jalapeno peppers; tops removed |
1 \N | Jar (2-oz) chopped pimento |
3 tablespoons | Vinegar |
2 teaspoons | Salt |
1 teaspoon | Garlic powder |
2 teaspoons | Cumin |
Put tomato sauce & jalapeno peppers in blender. Chop. Pour into large bowl.
Put whole tomatoes in blender & barely chop. Pour into large bowl, add remaining ingredients. Cure for at least 24 hours before serving. Serve with tortilla chips.
JACK & CARLA MYERS
BRINKLEY, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .