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 | 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, .