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Ingredients
- 1 large can whole tomatoes
- 1 small can chopped black olives
- 1 bunch green onions
- 1 small can Ortega diced chilies (hot)
Method
- Chop whole tomatoes to desired size; return to juice.
- Mix with olives.
- Chop green onions into small size pieces.
- Use some of the tops; add to mixture.
- Use 1 1/2 rounded teaspoons of chilies; add to mixture.
- Add more chilies by small amount to make hotter.
- Prepare in the evening, reserving chilies.
- Add chilies to the mixture the morning of the event.
