Recipe by Kendra*
My husband and I lived on a small island in the Azores for two years. Fresh foods were hard to come by at times, so our group of friends all found many recipes using canned foods. This recipe is from a friend named Bobbie and I still make it today, even though I can now find a multitude of fresh ingredients. This is also good when used as a topping for hamburgers. If you want to make it spicier, you can add chopped jalapenos or hot sauce to taste. Cook time is chilling time.
- 2 (15 ounce) cans diced tomatoes
- 1 onion
- 2 (4 ounce) canschopped green chilies
- 1 (4 ounce) canchopped black olives
- 1 teaspoon vinegar
- 2 teaspoons garlic salt
- 4 tablespoons olive oil (I use extra virgin olive oil)
- salt and pepper
- tortilla chips
Directions See How It's Made
- Drain tomatoes well, reserving juice.
- Put peeled and quartered onion in a blender, then top with remaining ingredients.
- Pulse blender until ingredients are chopped as finely as you wish.
- By putting onion in the blender first, it will chop more finely than remaining ingredients.
- If salsa seems too thick, you can thin it by adding some of the reserved tomato juice.
- This can be eaten immediately, but tastes best if allowed to chill for 2 hours.