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Mexican Salsa

none

1 8 oz. can tomato sauce
1/2 teaspoon cumin powder
1 teaspoon salt
1/4 teaspoon garlic powder)
1 juice of half a lemon
2 tablespoons crushed red chili
1/2 teaspoon oregano
2 garlic cloves; minced (or
2 teaspoons vinegar

Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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