INGREDIENTS
28 oz
canned tomatoes
1 cup
dill pickles
1/2 cup
onion
1/4 cup
dill pickle juice
1/4 cup
fresh cilantro
1
jalapeno pepper
1
juice of lime
1 tsp
white sugar
1/2 tsp
salt
1/2 tsp
red pepper flakes
1/4 tsp
chili powder
1/4 tsp
ground cumin
1/4 tsp
ground pepper