Quick and easy tomato and green chile salsa, with canned cooked tomatoes, green chiles, scallions, garlic, oil, vinegar, oregano, and cilantro.
- 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
- 1 7-oz can green chiles, chopped*
- 1 clove of garlic, or 1/2 teaspoon garlic powder or garlic salt
- 2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano (can supplement with fresh)
- 1/4 cup of very loosely packed fresh chopped cilantro
- Freshly ground black pepper
*Or one large 6 inch or two smaller Anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.
1 Break up the canned tomatoes: 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.
2 Add the rest of the ingredients to the tomatoes: Mix in chopped green chiles, 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 with 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.