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3 medium green peppers, seeded and chopped 3 medium cucumbers, peeled and chopped 5 medium ripe tomatoes, peeled and chopped 2 medium red onions, chopped 2 garlic cloves, minced 2 (10-ounce) cans Snap-E-Tom 3 teaspoons salt 1/2 teaspoon oregano leaves 1/2 teaspoon basil leaves 1/2 teaspoon Tabasco 1 tablespoon Worcestershire sauce 1/2 cup vegetable oil 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice Mix all ingredients. Put in refrigerator for 2 hours. Take about 2 cups of mixture and put in blender for about 15 seconds; stir back in together with remaining mixture. Chill. Top with garlic croutons if desired. Will keep in refrigerator for one week. Yield: 12 servings. 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. |