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    Salsa de Olivo


    Source of Recipe


    Chef: Jessie Gonzales, Aunt Chilada's

    List of Ingredients




    4 12-oz. cans whole tomatoes
    1 8-oz. can olives, chopped and drained
    1 10-oz. can green chilies, diced
    2 oz. yellow onions, julienned
    2 oz. green onions, coarsely chopped
    2 oz. cilantro, coarsely chopped
    1-1/2 oz. fresh jalapeños, pureed
    1-1/2 oz. fresh yellow hots, pureed
    1 oz. lime juice
    1 Tbsp. salt

    Recipe



    Crush whole tomatoes in a 2-gallon container. Take special care to remove skin and cores. Remove stems of jalapeños and yellow hots with a little water in a blender cup. Combine all ingredients.

    Makes 1 gallon.

 

 

 

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