- 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes
an excellent product.)
- 1 7-oz can green chiles, chopped (or one large 6 inch or two
smaller anaheim chiles, roasted
under a broiler or directly on a gas stove burner so that the outer
skin has completely blackened. Put into a brown paper bag for a few
minutes after roasting to loosen the blackened skin. Remove and discard
the blackened skin. Remove the stem, seeds, and ribs. Chop.)
- 1 clove of garlic, or 1/2 teaspoon garlic salt
- 2 green onions (scallions), chopped, including the green parts
(about 1/3 cup)
- 1 Tbsp olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano (can supplement with fresh)
- 1/4 cup of very loosely packed fresh chopped cilantro
- Freshly ground black pepper
Remove just the tomatoes from the can of whole tomatoes,
place in a medium sized non-reactive mixing bowl. Using your fingers,
or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green chiles, green onions, garlic (or garlic
salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato
sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of
dried oregano. Mix in and taste. Adjust if needed. Add cilantro,
and salt and pepper to taste.
Refrigerate when not using. Will keep several days.
Makes 2-3 cups.