New England Salsa

• 1 (28 oz.) can tomato puree or crushed tomatoes
• 1 (16 oz.) can whole tomatoes, chopped or fresh, peeled, chopped tomatoes
• 1 (8 oz.) can tomato sauce
• 4 to 6 Tbsp. white vinegar
• 1 (16 oz.) can black olives, chopped
• 2 cans green chilies (hot or mild)
• 1 bunch green onions, chopped
• Tabasco sauce to taste
• salt and pepper to taste
• garlic to taste
• 1 can hot jalapenos (if extra heat is desired)
• 1/2 tsp. red pepper (if extra heat is desired)

1. Chop all ingredients that need to be chopped.
2. In a large, plastic or glass bowl, combine all ingredients, except salt, pepper, garlic and Tabasco.
3. Stir well.
4. Add salt, pepper, garlic and Tabasco to taste.
5. Taste with a tortilla chip, otherwise it does not taste right.
6. Serve with lots of tortilla chips and company.
7. Keeps well for one month in a tightly sealed jar.

tomato puree, tomatoes, tomato sauce, white vinegar, black olives, green chilies, green onions, tabasco sauce, salt, garlic, hot jalapenos, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241457 (may not work)