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Ingredients
- 1 28-oz can 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
- 1 clove 1 clove of garlic, or 1/2 teaspoon garlic salt
- 2 2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
- 1 Tbsp 1 Tbsp olive oil
- 2 teaspoons 2 teaspoons red wine vinegar
- 1/4 teaspoon 1/4 teaspoon dried oregano (can supplement with fresh)
- 1/4 cup 1/4 cup of very loosely packed fresh chopped cilantro
- Salt
- Freshly ground black pepper
Preparation
Step 1
1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days.