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Spicy Salsa


Course : Dips
Serves: 7
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Ingredients:


16 ounces whole tomatoes

1 small green pepper -- chopped

1/3 cup mild onion -- chopped

3 tablespoons green onion -- chopped

4 ounces green chilies -- diced, rinsed and drained

3 tablespoons cilantro -- freshly chopped

1/2 clove garlic -- minced
 

Preparation / Directions:


Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings, 2-1/3 cups

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