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Print this Recipe    Salsa 30

Hot Salsa

15 oz canned tomatoes, drained
1/2 onion
1/4 c green chili peppers, canned
4 tablespoons fresh coriander, chopped
1 garlic clove
1/2 tablespoon vinegar
1/4 teaspoon tabasco sauce
1/8 teaspoon cayenne pepper

Place all ingredients in blender jar. Process briefly until blended
but not smooth. Cover and refrigerate.

If you prefer a chunker sauce, blend only half the onion, chilis,
and coriander with the tomatoes. Finely chop the remaining onion,
chilis, and coriander and add them to the blended sauce. Keeps
well in refrigerator. This is a very hot salsa. Use less cayenne
pepper, if desired. The amount of coriander may also be varied to
suit your taste.

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