Friday, February 12, 2010


15 roma tomatoes
2 bunches green onion
1 red onion
2 bunches cilantro
5-6 limes
27 oz El Pato Salsa de Chile Fresco (or any hot mexican tomato sauce)

finely chop and combine all ingredients. For best flavor, chill at least 2 hours.

Recipe via Jenny Nickless

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