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Recipe from: Gloria Pitzer
1 can stewed tomatoes (14 ounce.), sliced
2 large green onions, snipped1
1 large ripe tomato, cored and diced
½ teaspoon salt
½ teaspoon black pepper
1 dash tabasco. sauce, 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 purée. 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.
For hot salsa, add 1 teaspoon canned green chopped chilis or to taste, freezing unused chilis to use in other recipes.
1Use kitchen shears, snip finely.