Mexican Salsa

Lori Taylor

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 (28 oz) cans whole peeled tomatoes
  • 2 1/2 tsp salt
  • 2 1/2 tsp crushed red pepper
  • 3 to 5 cloves garlic
  • 1 1 /2 tsp oil
  • 2 1/2 tsp jalapenos

Grind tomatoes in food processor or blender. May have to do 1 can at t a time. Add all other ingredients and blend. Refrigerate and allow flavors to combine.


Given by
Sarah Nan Masling and Connie Williams

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