1 (28-ounce) can tomatoes, drained and mashed
2 (4-ounce) cans black olives, chopped
1 bunch green onions, chopped
4 ounces fresh mushrooms, chopped
2 tablespoons vinegar
1 (4-ounce) can diced green chiles, drained
1 (8-ounce) can tomato sauce
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
Remove as much liquid as possible from canned tomatoes. Mix
all ingredients. Chill for several hours. Serve with tortilla
chips. Will keep 2 weeks if refrigerated in tightly sealed
Yield: 1 1/2 pints.
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