Yield: 4 Servings
|1 can||(14-oz) whole tomatoes|
|1 can||(4-oz) diced mild green chiles|
|Salt and Pepper|
Date: Sun, 28 Jul 1996 02:40:50 GMT Place all ingredients in a blender and process until almost smooth. Salt and pepper to taste. Can be stored in refrigerator for up to a week. PS.
We usually make a double receipe as this is also good as a salsa dip for baked tostitos chips (low -fat) and a no-fat sauce for baked potatoes.
fatfree digest V96 #207
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .