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Salsa

2 tomatoes
9 green serranos
1 red bell pepper
1/2 md onion
6 stalks cilantro
2 cloves garlic
1/2 c water
2 tb red wine vinegar
2 tb oil
1/2 ts salt

Cut tomatoes in fourths. Discard stems of the serranos, then cut
in halves. Cut the red bell and onion in fourths. Remove the leaves
from the cilantro and discard the stalks. Place the tomatoes,
serranos, bell pepper onion, cilantro leaves and garlic in the
blender. Add water and vinegar and chop at medium speed until
reduced to small chunks. Add oil to a skillet, heat and pour in
salsa. Bring to a low boil. Add salt. Continue to cook at a low
boil for four to five minutes, stirring frequently. Cool and store
in a jar in the fridge.

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