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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Salsa |
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Serves: 6 Print this Recipe2 cups tomatoes chopped 1/2 cup onions chopped 1 4-ounce can green chilies, diced 1 clove garlic minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cumin 1 tablespoon white vinegar 1/4 teaspoon red peppers, crushed (optional) Mix ingredients till well blended. Cover and refrigerate for at least 2 hours before serving. Or place all ingredients in blender and whirl for a second. The salsa should still be a little chunky, not smooth. Can be refrigerated for up to 1 week. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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