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Print this Recipe    Salsa 17

Salsa

500 g tomatoes, peeled and chopped
2 carrots, parboiled, finely chopped
salt
2 canned pickled jalapeno peppers, chopped
1 teaspoon oregano
2 tablespoons liquid from the chillies
2 tablespoons salad oil
1 teaspoon garlic, mashed

Add the tomatoes to the carrots. Season with salt. Add the
jalapenos, oregano, chilli liquid, oil, and mashed garlic. Allow
the sauce to stand for at least 1 hour so that the flavours will
blend.

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