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Salsa
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    Salsa

  • 500 g tomatoes; peeled and chopped
  • 2 carrots; parboiled, finely chopped
  • salt
  • 2 canned pickled jalapeno peppers; chopped, seeds and all
  • 1 teaspoon oregano
  • 2 tablespoons liquid from the chillies
  • 2 tablespoons salad oil
  • 1 teaspoon garlic; mashed
  • Add the tomatoes to the carrots. Season with salt. Add the jalapenos, oregano, chilli liquid, oil, and mashed garlic. Allow the sauce to stand for at least 1 hour so that the flavours will blend.

    From: Mexican Family Cooking
    Posted By: Helen Watson
    Post Date: 26 Jul 1998

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