Salsa

Ingredients

• 1 cup finely chopped, peeled tomato
• 1/2 cup tomato sauce
• 1 4-ounce can diced green chili peppers, drained
• 1/4 cup sliced green onion
• 1/4 cup finely chopped green pepper
• 1 to 2 tablespoons snipped cilantro or parsley
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Several dashes bottled hot pepper sauce (optional)

Instructions

1. In a mixing bowl combine tomato; tomato sauce; chili peppers; green onion; green pepper; cilantro or parsley; lemon juice; garlic; hot pepper sauce if desired; and 1/8 teaspoon pepper.
2. Place about half of the tomato mixture in a blender container or food processor bowl. Cover and blend or process till smooth. Stir in remaining tomato mixture. Cover and chill at least 4 hours before serving, stirring occasionally. Store in refrigerator up to 1 week. Use as a dip for tortilla chips or spoon over main dishes or vegetables.
3. Salsa Verde: Prepare as above, except omit tomato and tomato sauce. Add 6 to 8 fresh tomatillos, finely chopped, or one 13-ounce can tomatillos, rinsed, drained, and finely chopped, to chili pepper mixture. Makes about 1 3/4 cups (twenty-eight 1-tablespoon servings).