Recipe courtesy of Mary Sue Milliken and Susan Feniger

Spicy Cocktail Salsa

  • Level: Easy
  • Yield: 1 cup
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4 plum tomatoes, cored and seeded

1 scant tablespoon Tabasco sauce

1/4 cup freshly squeezed lime juice

1 tablespoon brown sugar, firmly packed

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper


Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold.

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