Chi Chi's Mild Salsa

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Chi Chi's Mild Salsa

 

1 can (14-1/2 oz.) diced tomatoes, undrained

2 large green onions, thinly sliced

1 large ripe tomato, cored, seeded and diced

1/2 tsp. salt

1/2 tsp. ground black pepper

1 dash Tabasco hot sauce, or to taste

 

To a sauce pan, add canned tomatoes and onions, fresh tomato, salt and

pepper.

Bring just to a boil. Boil hard 1 minute and remove 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; use within 6 months.

 

For hot salsa: Add 1 teaspoon canned green chopped chilies or to taste,

freezing

unused chilies to use in other recipes.