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Ingredients

• 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
• 1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
• 1 clove of garlic, or 1/2 teaspoon garlic salt
• 2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
• 1 Tbsp olive oil
• 2 teaspoons red wine vinegar
• 1/4 teaspoon dried oregano (can supplement with fresh)
• 1/4 cup of very loosely packed fresh chopped cilantro
• Salt
• Freshly ground black pepper

Description

There Are Two Basic Types Of Tomato-based Salsas - Salsa Made With Fresh Tomatoes And Salsa Made With Cooked Tomatoes. When Cooking Salsa, As We Do When We Make Enchiladas, We Always Use The Cooked-tomato Version, Not The Fresh. This Particular Salsa Is

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