4 med. tomatoes
1 (4 oz.) can Old El Paso mild green chilies
1/2 to 2/3 c. chopped onions
1 tsp. salt
1 tsp. crushed red peppers

Slice tomatoes; puree in food processor. Add green chilies; puree. Add chopped onions; puree. Add salt; puree. Add crushed red peppers; puree. Cook on medium heat for 30 to 45 minutes. Chill for 2 hours. Serve with tortilla chips.