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Green-Tomato Salsa 1 poblano pepper 1 cup seeded green tomatoes, finely chopped 1 jalapeno, cored, seeded, mince 2 tablespoons fresh cilantro, chopped 1/2 teaspoon ground cumin 2 tablespoons red wine vinegar 1/4 cup red onion, diced
Roast the poblano pepper. Peel, remove, and discard core and seeds, then chop. Mix in a medium size bowl with remaining ingredients.
Makes 2 cups.
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