2 or 3 fresh jalapeno peppers
28 oz. canned tomatoes, drained
1 can chopped green chilies
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 C vinegar
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.
Serve with corn chips as a dip or use as a condiment for grilled chicken or fish.
Yields about 3 cups.
Note: Add more tomatoes if sauce is too hot or more jalapeno peppers if not hot enough.