Preparation time: 20 minutes
Serves: 2-3 cups
Dietary guidance: v v
1 28 oz. can whole fire-roasted tomatoes and liquid, (Muir Glen is an excellent one)
1 7 oz. can chopped green chiles (or one large anaheim
chile, roasted under a broiler or on a gas
burner. When the skin is completely blackened,
place the chile in a brown paper bag to
sweat for a few minutes. Peel the skin off, slice
open and remove and discard the stem and
seeds. Chop.) (Any chile you can find may be
adapted, more or less to taste, just be careful
of the oils and seeds which contain the most
1 large clove of finely chopped garlic, or 1/2 t. garlic
2-3 scallions, chopped (include the green parts)
1 T. olive oil
2 teaspoons red wine vinegar or apple cider
1/4 teaspoon dried oregano, or use twice as much
1/2 cup finely chopped fresh cilantro
Salt and Pepper to taste
1. Place all ingredients in a glass or plastic blender and press and release quickly twice.
2. Or you may chop the tomatoes, and then mix in all the other ingredients.
Store leftovers in an airtight container and refrigerate.