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Ingredients
  • 2 jalapeno peppers
  • ½ sweet onion, peeled and cut into 8 chunks
  • 1 bunch of cilantro leaves
  • 2 cans Mexican stewed tomatoes, 14.5oz each (I use S&W brand but sometimes a store brand is also available)
  • ¾ to 1 tsp. salt (start with ¾ and add more if desired)
  • 1 to 3 Tbsp. fresh squeezed lime juice, optional (see note)
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