Hot dip
12 Servings
| Quantity | 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 | Jalapeno peppers; tops removed | |
| 1 | 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, .