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28 oz. can whole tomatoes (undrained)
2 (10 oz.) cans diced tomatoes and green chilies (undrained)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeno pepper, seeded
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. fresh cilantro leaves, packed
juice from 1/2 a lime

Place all the ingredients in a large blender; pulse about 10 to 15
times, or until you achieve the desired consistency. Serve with
tortilla chips.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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