2½ cups celery, sliced very thin
28 ounce can whole peeled tomatoes and juice, chopped
1 medium cucumber, peeled, seeded, chopped
19 ounce can chick peas, pureed
1 cup cilantro, chopped
4 ounces green
cup scallions, green onions, sliced very thin
2 cloves garlic, minced
1 tablespoon vinegar
1 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon, or less, hot sauce
2 tablespoons fresh lime juice
Yields about 2 quarts
Combine all ingredients, cover and refrigerate. Best made day before.
Serve with taco chips and miniature pita bread halves.