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