Ingredients
- 1 pound roasted green chilies, diced (mild or hot)
- 10-12 firm Roma tomatoes, depending on size, diced
- 2 large bunches large bunches of cilantro, diced (if small bunches, make it three)
- 2 large red onions, diced (three if medium)
- 2 bunches bunches of green onions, diced
- 1 32-ounce bottle White Vinegar
- 3 tablespoons black ground pepper
- 9 tablespoons salt
Servings:
Instructions
- Combine and let sit in refrigerator for at least 1 hour. Before draining, give it a good stir, then drain in a colander to remove the liquid.
- Put in a container and serve or store in refrigerator in a sealed container until serving. Will keep in refrigerator up to three weeks.
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