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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 Tortilla chips 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 container. Yield: 1 1/2 pints. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |