Chi chi's mild salsa

Yield: 1 servings

Measure Ingredient
14 ounces Can sliced-style stewed --
Tomatoes
2 larges Green onions -- snipped quite finely w/scissors
1 large Ripe tomato; core -- dice
½ teaspoon Salt
½ teaspoon Black pepper
dash Tabasco; or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture.

Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months. NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes. Source: Gloria Pitzer Recipe By :

From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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