1 cl Garlic; up to 3 cl
28 oz Can tomatoes; drained
2 Fresh tomatoes; quartered
2 tb Tomato juice
1 tb Vegetable oil
1 ts Crushed red pepper;
- up to 3 ts
In a blender or food processor, puree garlic with 2 tb juice of canned
tomatoes--then add other ingredients. Blend only until dip is chunky,
not smooth. Serve with tortilla chips.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
