1 28 oz can crushed tomatoes
1 can el patos (buy next to enchilada sauce)
1 c unpeeled cucumber cut into small pieces
1 c. red bell pepper, diced
2 green onions, finely chopped
1 bunch cilantro leaves, chopped
3 TBL red wine vinegar
2 TBL olive oil
2 dashes cholula
2 garlic cloves minced
1 avocado diced
salt and pepper
Mix all together and serve with tortilla chips
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