Chi Chi’s Salsa

Chi Chi’s Salsa

2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
1 dash Tabasco sauce
1 can stewed tomatoes — 14oz

Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and
remove from heat. Put half of the mixture through a blender, just to mince
fine but not puree. Return to remaining half of mixture. Add Tobasco to
taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months

submitted by Georgie24

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