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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements. Ingredients:
1 gallon crushed tomatoes in puree |
3/4 cup green chili, chopped |
3/4 cup pickled jalapeno pepper, chopped |
1 1/4 cups white onions, chopped |
2 tablespoons garlic, chopped |
1 1/4 ounces fresh cilantro, chopped |
2 1/8 teaspoons salt |
2 tablespoons olive oil |
Directions:
1. I used the food processor to chop up my ingredients. You may chop by hand, of course.
2. Mix and chill. Serve with tortilla chips.
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