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Mexican   -   Chive Salsa   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 3 Medium Jalapeno
  • 2 Medium Serrano Pepper
  • 3 Medium Yellow Wax Peppers
  • 2 Medium Fresno Peppers
  • 4 Medium Radishes
  • 3 Cloves Garlic
  • 2 Bunches Chives
  • 1/3 Cup Mint Leaves
  • 1 Cup Cilantro -- chopped
  • 1 Cup Water
  • 3/4 Teaspoon Salt
Directions In food processor, chop chili peppers, radishes, garlic, chives and mint. Remove to a bowl and add remaining ingredients. Mix well and serve or will keep for 3 days in refrigerator.
Serves 1
Time to Make 0:00

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