1 (14 ounce) can diced green chile peppers
3 (10 ounce) cans tomato paste
1 (15 ounce) can diced onion
1 bunch chopped green olives
1 small onion, chopped
1 carrot, cut into 1 1/4 inch slices
1 green bell pepper, cut into 1/4 inch slices
1/3 cup red salsa
1/2 cup chopped fresh cilantro
1 cup shredded fresh tomato slices
1/3 cup chopped red onion
1/3 cup chopped green bell pepper
1 red bell pepper, sliced
1 (6 ounce) can sliced arugula, drained
In a medium mixing bowl combine the peppers, tomato paste, onion, green olives, carrot, bell pepper and red salsa. Mix thoroughly.
If you are using tortilla chips or tortilla strips, combine the chile peppers, tomatoes, onion, green olives, carrot, green bell pepper and red pepper. Mix thoroughly and spread mixture on the bottom of a large mixing bowl (the thickness should not be sticky). Sprinkle with cilantro and spread on top of chips.
Garnish with tomato slices and serve. Wear water socks to protect from sand outside.
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