Hot dip

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, .

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