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Use on beans, in tacos or as chip dip.

2 or 3 c. diced green chili
2 c. tomatoes (canned or
3 to 6 jalapeno peppers
(depending on heat desired
in salsa)
1 medium onion
3 tsp. seasoned salt
1/2 tsp. oregano
1 tsp. cilantro (fresh or
Combine all ingredients (except diced green chilies, if
you want chunky salsa) in blender. Turn on chop cycle and
barely blend ingredients until mixture is coarsely ground.
Makes slightly over 1 quart salsa. Pour into closed container
and refrigerate. Mixture may gain heat as stored. Try using 1
or 2 (only) jalapeno, if you desire a milder salsa.

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