Super bowl salsa

Yield: 2 servings

Measure Ingredient
1 can 28 oz whole peeled tomatoes
And juice, chopped
3 cups Thinly sliced celery
1 can 19 oz chick peas, pureed
1 medium Cucumber, peeled and diced
1 cup Chopped fresh cilantro
1 can 4 oz chopped green chiles
2 tablespoons Fresh lime juice
1 tablespoon Vinegar
½ tablespoon Sugar
2 cloves Garlic, chopped
1 teaspoon Ground cumin
1 teaspoon Oregano

In a large glass bowl, combine all. Cover and refrigerate until ready to serve.

Source: Cooking with Regis and Kathie Lee cookbook 1993

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