submitted by Debbie Flinner of Canton, OH
- 1-1/2 cup finely chopped tomatoes
- 1-3 jalepeno peppers, finely chopped
- 1/2 cup chopped onion
- 1 tsp. salt
- 1/4 tsp. ground cumin
- 1/8 garlic clove, crushed
- Mix all ingredients together, cover and refrigerate no longer than 1 week.
- Serve with tacos, enchiladas, burritos, tostadas or refried beans.