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1 (16 oz.) can tomatoes,
1 (7 1/2 oz.) can tomatoes and
jalapeno peppers
1 Tbsp. grated onion
1 Tbsp. lemon juice
1/2 tsp. celery seed
3/4 tsp. garlic salt
1 Tbsp. cornstarch

Cook over medium heat until bubbly. Turn to low heat
and cook about 15 minutes. Cool and refrigerate. Serve with
tortilla chips or tacos.

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