Ingredients
28 oz whole tomatoes, canned
1 large anaheim chile* (6"), chopped
1 garlic clove, finely chopped
1 celery rib, chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp oregano, fresh, chopped
2 Tbsp cilantro, fresh, chopped
Salt & Pepper to taste
*NOTE: Roast chilie, remove stem, seeds & ribs.
Preparation
Drain the tomatoes and place in a glass bowl (set aside the liquid for later use in this recipe). Roughly chop the tomatoes into small, bit size pieces.
Add the next five ingredients and mix together.
Add the two fresh herbs and stir. Taste and add more if needed, according to your own tastes.
Add 1/3 cup of the reserved tomato juice and stir; add more of the liquid if you feel it needs more.
Now add a small amount of salt & pepper, taste, and season some more if you feel it is needed.
Store in a glass jar in the fridge for a day for the flavours to mix & meld together.
