Spicy southwest salsa

Yield: 2 Cups

Measure Ingredient
5 mediums Tomatoes; Peeled; (up to 6)
1 medium Onion; Coarsely Chopped
2 \N Cloves Garlic; Minced
1 teaspoon Olive Oil
1 teaspoon Granulated Sugar
2 \N Fresh Green Chilies; Diced or-
1 can (Small) Green Chilies; Drained
1 \N Lime ; Juice of
2 tablespoons Fresh Cilantro; Chopped

Mistletoe is native to the American southwest and most of the Christmas-time supply of mistletoe for the US is grown in Texas, Oklahoma, New Mexico and Arizona.

Get your white-berried mistletoe on display for the holidays as a celebration of the American Southwest and prepare this year-round ready-for-dipping favorite recipe of Americans everywhere. Then go stand under the mistletoe and wait for the compliments to come your way. ‘Tis the Season.

Place tomatoes in a pot of boiling water for approximately 30 seconds and remove with a slotted spoon. let tomatoes cool in chilled water and remove skin. Place all ingredients in the bowl of a food processor and blend until coarsely chopped. Add salt and pepper to taste. Serve with tortilla chips as an appetizer or with grilled chicken.

Remember: Wear gloves if you’re working with fresh chilies to protect you skin from burning oils. make sure you clean and clear food surfaces and utensils utilizes on any hot peppers! Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 12, 1997

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