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Mexican Salsa

Serves: 8
Total Calories: 10

Ingredients

8 ounces tomato sauce
2 tablespoons red chili peppers crushed
1/2 teaspoon cumin powder
1/2 teaspoon oregano
1 teaspoon salt
2 garlic cloves, minced
2 teaspoons white vinegar
1/2 lemon juiced

Directions:

Combine all ingredients and mix well. Refrigerate for 3 hours. Excellent with tacos or as a dip for tortilla chips.

Nutritional Facts:

Serves: 8
Total Calories: 10
Calories from Fat: 0

This Mexican Salsa recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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