(Serves 6 to 8)
3 ½ cups coarsely chopped tomatoes
1 cup finely chopped onion
1/3 cup diced green chili peppers
1 tablespoon fresh, chopped cilantro
½ teaspoon salt
1 tablespoon finely chopped jalapeno pepper (or 2 teaspoons for less
1 cup canned tomato soup
1/3 cup chopped green bell peppers
1 large garlic clove, minced
½ teaspoon cumin
¼ teaspoon pepper
In a large bowl, mix together all of the ingredients. Allow to stand
at least 30 minutes, and up to 2 hours, covered, before serving.
Our guest judge is Holly Herrick the author of Southern Farmers Market Cookbook (Gibbs Smith, June, 2009).