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Meander's Mediterranean Salsa
2 or 3 fresh jalapeno peppers
28 oz. canned tomatoes, drained
1 can chopped green chilies
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 C vinegar
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
Put all ingredients into food processor. Process only until very finely chopped
(not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow
flavors to blend. Will keep for 2 weeks or more in refrigerator.
Serve with corn chips as a dip or use as a condiment for grilled chicken
or fish.
Yields about 3 cups.
Note: Add more tomatoes if sauce is too hot or more jalapeno peppers if
not hot enough.
The Inn at Meander Plantation
HCR 5, Box 460
Locust Dale, Virginia 22948 (540) 672-4912 (800) 385-4936 Fax: (540) 672-0405
email:
Suzanne Thomas and Suzie Blanchard, Innkeepers
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