---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Tex-mex, Appetizers, Dips
       Yield: 1 servings
       2 ea Medium tomatoes;*
       1 ea Medium onion;*
       1 ea Small clove garlic;*
       1 ea Canned jalapeno pepper; seed
       1 tb Finely snipped cilantro
       1 tb Lemon juice
   1 1/2 ts Vegetable oil
     1/2 ts Dried oregano leaves
     1/2 ts Jalapeno pepper liquid
   *Finely chopped Mix all ingredients. Cover and
   refrigerate in glass or plastic container.
   Refrigerate no longer than 7 days. Yield: about 2 cups
   of sauce.  My cookbook has a note in there stating
   that a bottled tomato and yellow chili sauce can be
   substituted in recipes calling for Casera Sauce. Rita
   in Scottsdale   10/11 12:13 am
         FROM:    RITA TAULE   (BTVC62A)