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What’s good about this recipe is you can serve it hot or cold. So if you don’t have access to a microwave or cook top you can make the cold version.
Recipe from: Look, Dude, I Can Cook!; Four Years of College Cooking Made Easy by Amy Madden
• 1 clove garlic minced
• ½ onion minced
• 4 tomatoes chopped
• ½ tsp cumin
• Minced jalapeno pepper to taste. If you like it hot, add a whole one otherwise start with a small amount and add to your preference of hotness.
• ½ cup chopped fresh cilantro
This can be served hot or cold. For cold combine all ingredients and serve. For hot heat two tablespoon of olive oil in small skillet and add garlic and onion until soft. Add tomatoes and jalapeno peppers and cook until most of the liquid from the tomatoes is evaporated. Add cumin and cilantro. Serve with tortilla chips.
Variation: Substitute fresh tomatoes with one 16-ounce can chopped tomatoes with chilies. To bake, put the 1 tablespoon olive oil, onion and garlic in a microwavable dish, cook on high for about 4-5 minutes. Then add tomatoes, cumin and jalapeno and cook for another 4-5 minutes. Take out and add the cilantro.
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