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3 large tomatoes (very ripe), diced 1 jalapeno pepper, seeded and diced 3 (4.5-ounce) cans chopped green chiles 1 bunch green onions, chopped, tip to tip 1 1/2 tablespoons pepper 1/2 cup vegetable oil 1 teaspoon chili powder 1 1/2 tablespoons garlic salt 1 pinch of oregano 3-4 tablespoons chopped fresh cilantro Combine all ingredients and store in refrigerator. Will keep 3 days. Yield: 1 pint. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |