About once a month, we’re bringing you a scrumptious and doable recipe with a southwestern flare. This salsa recipe was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? Whether you’re a professional chef or home cook, we want to hear from you. Submit to firstname.lastname@example.org.
1 can (15 oz.) Stewed Tomatoes, crushed
1 can (8 oz.) Tomato Sauce
1 can (7 oz.) diced Green Chiles
1 can (2 oz) chopped Black Olives
1 Onion, diced
1/2 teaspoon Garlic Salt
1/2 teaspoon Sugar
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Oregano
Combine all ingredients and chill for several hours before serving.