Title: Super Bowl Salsa
Categories: Appetizer Mexican Salsa
Yield: 2 Servings

1	cn	28 oz whole peeled tomatoes
		And juice, chopped
3	c	Thinly sliced celery
1	cn	19 oz chick peas, pureed
1	md	Cucumber, peeled and diced
1	c	Chopped fresh cilantro
1	cn	4 oz chopped green chiles
2	tb	Fresh lime juice
1	tb	Vinegar
1/2	tb	Sugar
2	cl	Garlic, chopped
1	ts	Ground cumin
1	ts	Oregano

In a large glass bowl, combine all. Cover and refrigerate until ready to serve.

Source: Cooking with Regis and Kathie Lee cookbook 1993

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