Aunt Chilada's Salsa de Olivo
Aunt Chilada's Salsa de Olivo
4 x 12 oz cans whole tomatoes
1 x 8 oz can olives, chopped and drained
1 x 10 oz can green chilies, diced
2 oz yellow onions, julienne
2 oz green onions, chopped coarse
2 oz cilantro, chopped coarse
1½ oz fresh jalapeños, puréed
1½ oz fresh yellow hots, puréed
1 oz lime juice
1 tbsp salt
Crush whole tomatoes, taking special care to remove skin and cores, into a 2-gallon container.
Remove stems of jalapeños and combine with yellow hots with a little water in a blender cup. Combine all ingredients.
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