4 cans (14.5 oz.) Mexican style stewed tomatoes
1 can (4 oz.) mild green chilies
1 large green or red pepper, diced
1/2 red onion, diced
1 clove garlic
Juice of 1 lemon
2 green onions, sliced, white and green
1 T. cumin
1 small bunch cilantro, chopped
Salt and pepper to taste
Mix all ingredients together in a food processor until chopped coarsely. Serve with tortilla chips. Stores well in the refrigerator for up to one week. Makes about 9 cups.
*You can add a can of hot green chilies if you like more heat.
