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Chili Salsa

Here is a recipe from James Stowe, a daily recipe subscriber. He says it is easy to prepare and is typical to salsas served here in El Paso.

2 14 oz cans whole tomatoes, with juice (I use Hunts or Del Monte)
2-4 jalapenos (depending on how hot you like it)
2-3 Tbs. cilantro leaves (fresh)
4 green onions, chopped
2 cloves garlic

Boil jalapenos in water until they turn color and soften (about 7-10 
minutes.) Slice off stems, cut in pieces and place in blender or food processor. 

Add cilantro leaves, onions and garlic to blender and "chop" until fine. Add 2 cans whole tomatoes (with juice) to blender and blend for 5-10 seconds (more or less, depending on how chunky or smooth you want the salsa.) 

Salsa will keep at least a week if refrigerated. 

Top on tacos, chips, crackers, bread, or whatever you like.

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