1 can sliced-style stewed, (14 ounces) tomatoes
2 large green onions, snipped quite
w/scissors
1 large ripe tomato; core, dice
1/2 tsp salt
1/2 tsp black pepper
1 dash Tabasco or to taste


Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
Bring just to a boil. Boil hard 1 minute and remove at once from heat.
Put half of mixture through blender just to mince fine but not to puree. Return to remaining half of mixture.
Cool and refrigerate in tightly covered container to use with a few weeks. Freezes well to use within 6 months.
NOTE-For hot salsa, add 1 tsp canned green chopped chiles or to taste, freezing unused chiles to use in other recipes.
Source: Gloria Pitzer