Ingredients
| 2 to 3 | fresh jalapeno peppers | | 1 can (1-3/4 lb.) | tomatoes, drained or | | 5 | fresh chopped tomatoes | | 1 can | chopped ripe olives | | 2 | green onions, cut in lg. pieces | | 1/2 | green pepper, quartered | | 1 can | chopped green chilies | | 2 tsp. | minced garlic | | 1 tsp. | salt | | 1 tsp. | cumin | | 1/2 cup | vinegar | | 1/4 cup | fresh oregano or | | 1 tsp. | dried oregano |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.
Author's Comments
Serve with corn chips as a dip or use as a condiment for grilled chicken or fish.
Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.
Similar Recipes
mediterranean salsa, salsa