Ingredients:
1 - 28 oz. can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 - 7 oz. can green chilies, chopped
each - green, red, and yellow bell peppers, diced
1 clove of Roasted Black Garlic, or 1/2 tsp. garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp. Cilantro & Red Onion Olive Oil
2 tsp. Traditional Balsamic
1/4 tsp. Oregano White Balsamic
freshly ground black pepper
1 - 28 oz. can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 - 7 oz. can green chilies, chopped
each - green, red, and yellow bell peppers, diced
1 clove of Roasted Black Garlic, or 1/2 tsp. garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp. Cilantro & Red Onion Olive Oil
2 tsp. Traditional Balsamic
1/4 tsp. Oregano White Balsamic
freshly ground black pepper
Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes. Mix in chopped green chilies, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste. Refrigerate when not using. Will keep several days.
Eat with tortilla or pita chips. Spread on crostinis or over grilled chicken breast or fish.
