28 oz. can diced tomatoes – undrained
2-3 green onions – root ends trimmed, minced
1-3 tsp. canned green chopped chilies – drained
1/2 tsp. salt
1/2 tsp. black pepper
hot sauce – to taste
Combine ingredients in a saucepan.
Bring to a boil; boil hard for 1 minute; remove from heat.
Pour half the mixture into the blender and puree, then return to pan.
Refrigerate in tightly covered container to use within a few weeks.