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Hot Salsa #2

1 (28 oz.) can whole tomatoes
4 oz. can Ortega Jalapenos
Sm. can diced green chilies
Small can chopped black olives
1 (8 oz.) can Ortega green salsa
1 tbsp. garlic salt
1 tsp. oil
2 tsp. cider vinegar
5 sm. diced green onions
1/2 sm. diced, peeled cucumbers
1 bunch stemmed Cilantro, chopped
1 (8 o.z) can Hunts tomato sauce

In food processor put canned tomatoes including juice and Jalapenos. (I use whole Jalapeno peppers, scrape the seeds off and use only half of the 4 ounce can. If you want the full "Hot Cha" toe curling effect use the whole can.) Pour the mixture into a large bowl after processing only to a chunky consistency (do not puree). Add the rest of the ingredients to the tomato mixture. Best chilled for 24 hours.

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This site has been online since November 29, 1996.