Recipe - Hot Dip

2 cn (16oz) whole tomatoes
2 cn (8oz) plain or Spanish
tomato sauce
1 cn (4oz) chopped green chiles
4 (up to)
5 Jalapeno peppers; tops
removed
1 Jar (2oz) chopped pimento
3 tablespoon Vinegar
2 teaspoon Salt
1 teaspoon Garlic powder
2 teaspoon Cumin

Put tomato sauce & jalapeno peppers in blender. Chop. Pour into large bowl.
Put whole tomatoes in blender & barely chop. Pour into large bowl, add
remaining ingredients. Cure for at least 24 hours before serving. Serve
with tortilla chips.

JACK & CARLA MYERS

BRINKLEY, AR

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.