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Source: George Foreman's Knock-Out-The-Fat Cookbook

South of the Border Salsa
This salsa is fresh and easy to make.
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Serves: makes 4 cups
Prep Time: 10 minutes
Cook Time: about 10 minutes
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3 chili peppers, anaheim, mild green
3 large ripe tomatoes
1 large cucumber, firm, peeled, chopped
1 white onion, chopped
3 garlic cloves, minced
3/4 cup fresh cilantro, chopped
1/4 cup rice vinegar, seasoned
3 tablespoons fresh lime juice
1 teaspoon ground cumin
to taste salt and pepper, optional




Roast the chili peppers. Cut the tomatoes in half, remove the seeds and excess juice, and chop. In a large bowl, combine the chili peppers, tomatoes, cucumber, and onion. Add the garlic, and stir in the cilantro, vinegar, lime juice, and cumin. Add salt and pepper, if using, and chill until ready to serve.




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Source: George Foreman's Knock-Out-The-Fat Cookbook
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This blend is great on lamb.
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Garlic-Herb Rub
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
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