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- 1 cup(s) chopped jalapenos
- 1 cup(s) chopped onions
- 3 cup(s) chopped tomatoes
- 1/4 cup(s) white vinegar
- 1 clove(s) garlic minced
- 1 tablespoon(s) fresh cilantro or 1/2 T dry
- 1/2 tablespoon(s) cumin
- Chop fine and combine. Refrigerate 2 days. Keep in refrigerator 2-3 weeks. Freezes well.
This recipe is a personal recipe added by Lewis5 and has not been tested or endorsed by MyRecipes.
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Salsa Recipe at a Glance
- COURSE: Dips/Spreads