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The Salsa

Cut 12 Ripe Roma Tomatos in 3rd’s crosswise; then use a chopper.

Squeeze 3 limes, and save the pulp as well.

Cut 6 (or 2-4 really fresh) jalapenos length-wise, remove seeds and chop it up finely.

Chop up 1 bunch of cilantro and 1 white onion.

Press 4 cloves of garlic.

Put all of the above in a large glass bowl, and add:

  • 1 1/2  tablespoons salt
  • 3 teaspoons of sugar

Let sit for 24 hours before eating.

 

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