Ingredients

1 can (14 ounce size) stewed tomatoes, chopped
2 green onions, diced
2 ripe tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 dash Tabasco sauce

Directions

Combine the stewed tomatoes, green onions, fresh tomatoes, salt, and pepper in a saucepan. Bring to a boil for 1 minute. Remove the pan from the heat.

Add half of the salsa to a blender. Puree until almost smooth. Return to the saucepan. Add Tabasco to taste.

Let the salsa cool completely and refrigerate for at least 1 hour before serving. Can be stored in an airtight container for up to 2 weeks or freeze up to 4 months.

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