Tex-Mex recipes

Course : Tex-Mex
Serves: 2

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Ingredients:

28 ounces whole peeled tomatoes and juice, chopped

3 cup Thinly sliced celery

19 ounces chick peas, pureed

1 medium Cucumber, peeled and diced

1 cup Chopped fresh cilantro

4 ounces chopped green chiles

2 Tablespoon Fresh lime juice

1 Tablespoon Vinegar

1/2 Tablespoon Sugar

2 cloves Garlic, chopped

1 Teaspoon Ground cumin

1 Teaspoon Oregano

In a large glass bowl, combine all. Cover and refrigerate until ready to serve.