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Print this Recipe    Salsa 66

Fresh Salsa

4 large tomatoes
6 large jalapeno peppers
2 large onions
1 green bell pepper
5 cloves garlic
2 teaspoons cilantro
1 tablespoon salt
2 tablespoons sugar

Using a blender or food processor, add equal amounts of each
vegetable and using pulse, process just until it is still chunky.
Drain, reserving liquid. Repeat until all vegetables have been
processed. Mix drained salsa, adding sugar, cilantro and salt.
Add some of drained liquid to make it desired thickness. If it is
too spicy, add more tomatoes. Refrigerate in glass container and
use on tortilla chips, tacos, scrambled eggs, or as a relish. Will
keep for up to one week.

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