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Chunky Green Salsa

Chunky Green Salsa

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 tomatillos
6 Roma tomatoes
2 jalapenos
1 green pepper
2 cans white corn (hominy), drained & rinsed
2 cans black eyed peas, drained & rinsed
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 tsp each of salt, pepper, & garlic salt
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Let's Make It
1
Chop all the vegetables into small pieces. The smaller the chunks, the smoother the salsa will be. (If you want really chunky salsa, don't cut them too small!)
2
Put everything into a large bowl & stir to mix it all together.
3
It's ok to eat at room temperature, but you can chill, too, for at least an hour to serve cold.
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