1 can (1 pound) stewed tomatoes, drained
and finely chopped
Reserve 1/4 cup tomato juice.
1 can (4-ounces) diced green chili peppers
4 green onions, finely chopped
1 tablespoon vinegar
1 tablespoon lemon juice
pinch of red pepper flakes, or to taste
1/4 cup reserved tomato juice
Combine all the ingredients in a jar with a tight-fitting lid and stir to blend. Refrigerate overnight. Serve with chips or on tostadas or tacos.
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