Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Mexican Tomato Salsa Source: Total Health Cookbook 1 - 28 oz. can (3 1/2 cups) tomatoes, drained (reserve juice) 3 3/4 tsp. cornstarch 6 Tbsp. chopped green pepper 2 tsp. dry minced onion 1/4 tsp. dry minced garlic 1/2 tsp. salt 1/4 tsp. cumin Dissolve cornstarch in reserved tomato juice in saucepan. Add remaining ingredients. Bring mixture to a boil, reduce to medium-low heat, and simmer until clear, stirring regularly. Serve over tacos or chill for chip dip! Yield: 3 cups Quote Link to comment Share on other sites More sharing options...
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