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MILD SALSA

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2 (16 oz.) cans stewed
tomatoes
1 can Ortega diced green
chiles
1 bunch green onions, cut up
1 clove garlic or lots of
minced garlic powder
1 to 2 Tbsp. diced cilantro,
more if desired
1 tsp. salt
pepper (lots), 1 to 2 Tbsp.

Cut up the tomatoes into quarters. Then add the diced
green chiles, the cut up green onions and the minced garlic or
garlic powder. Chop up the leaves of cilantro; add to mixture.
Salt and pepper to taste. For best flavor, let it sit in the
refrigerator overnight and serve at room temperature.

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