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1 can tomatoes (12 oz. or
1 can Ortega green chilies (10
oz. or less)
1 can tomatoes (14 oz.)
1 small onion diced, or use
green onions (1 bunch)
1/4 tsp. red chili powder
2 Tbsp. water (use more water
if sauce is too thick)

Green chilies should be diced. Place in small bowl. In
a separate bowl mash the tomatoes with your hand, it will bring
out the natural juices. Add the tomato sauce in the bowl with
tomatoes. Place all ingredients in one bowl. Stir slowly for
about 3 minutes; add a dash of salt.
*Green chilies when in season are the best for this
salsa (Anaheims). Keep in mind that the chile must be roasted
on a grill.

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