Recipe for Chi Chi's hot salsa?

2 green onions, diced

2 ripe tomatoes, diced

1/2 tsp salt

1/2 tsp black pepper

Dash of tabasco sauce (or more, depending on how hot you like it)

14 oz can stewed tomatoes

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste.

Cool and refrigerate in tightly covered container.

Use within a few weeks and it freezes up to 6 months.

I think this recipe is SPOT ON; only thing that made it perfect besides the recipe it's self is letting the salsa sit and marinate for a day or so. The flavors become more salsa like and less veggie tasting