Chi Chi’s Salsa

2 green onions diced

2 ripe tomatoes diced

1/2 tsp. salt

1/2 tsp. black pepper

dash of tabasco sauce

14 oz. can stewed tomatoes

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 tabasco to taste.

Cool and refrigerate in tightly covered container.

Use within a few weeks and it freezes up to 6 months.