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  • 3 cans of diced tomato 
  • 5 or 6 large pickled jalapenos
  • 6 or so slices of pickled carrots from the pepper jar
  • 3 tbs sriracha garlic mix
  • 3 tbs lime juice
  • 2 tbs dried cilantro
  • 1 1/2 tsp salt
  • 1/2 to 3 tsp your choice of dried chili for heat.  I use 1/2 tsp dried ghost chili

Combine in the food processor and process on low until blended well.  For best flavor place in fridge over night.


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