Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Tomatoes -- finely diced |
| ¼ cup | Yellow onion -- finely |
| Chopped | |
| 2 | Green onions -- finely |
| Chopped | |
| 1 tablespoon | Jalapeno, seeded and diced |
| 2 | Fresh serrano chilies |
| 2 teaspoons | Fresh lime juice |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Dried oregano |
| ¼ teaspoon | Salt |
| ¼ cup | Fresh cilantro |
| 1 cup | Crushed canned tomatoes |
| ¼ cup | Progresso puree |
JALAPENO AND SERRANO PEPPERS ARE EXTREMELY HOT. REMOVE AND DISCARD STEM AND SEEDS. IN A LARGE STAINLESS STEEL MIXING BOWL COMBINE ALL INGREDIENTS EXCEPT LAST 2. PUT LAST 2 IN BLENDER AND PROCESS UNTIL CHUNKY. MAY BE THINNED WITH A LITTLE WATER. ADD TO FRESH INGREDIENTS. MIX WELL AND REFRIGERATE {THE LONGER THE BETTER} Recipe By : NORMA KELLEY
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking