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Cancer-Killing Homemade Fresh Mexican Salsa

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Cancer-Killing Homemade Fresh Mexican Salsa (makes about 1 quart)

2 Tomatillos

2 Tomatoes

1 large chile pepper

1 medium onion (white or yellow)

1 medium bunch cilantro

3 cloves garlic

1 tsp. white vinegar

2 tsps. lemon juice

1/4 tsp. cayenne pepper

Chop (fine) fresh vegetables (I use food processor); add vinegar, lemon juice and cayenne; and mix together in sealable container. Keep refrigerated (should be eaten within 10 days of making).

Can be eaten as a dip with tortilla chips or crackers, or as "seasoning" for any dishes that you want to "Mexicanize," such as scrambled eggs, baked potatoes, quesadillas, etc.

Note #1: Use mild peppers for mild salsa and hot peppers for hot salsa, keeping in mind that as your salsa "ages," it will get stronger. If still too hot for you, add tomatoes until taste is acceptable.

Note #2: I define "cancer killers" as any foods, supplements and drugs that are "disliked" by cancer cells. All of the above ingredients except the vinegar are high in anti-oxidants (cancer killers), but the chile pepper, garlic and cayenne pepper have additional properties that make them even more potent.*

* See Lungevity's Healthy Living forum at http://lungevity.org/l_community/viewforum.php?f=67 for postings regarding specific ingredients.



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