3 green tomatoes, peeled, seeded & chopped
1/2 c. chopped green onions
1 clove garlic, pressed
2 tbsp. chopped parsley
1/4 c. chopped green chilies
2 jalapenos, pickled
2 peppers, seeded & minced
1 tsp. ground coriander, soak in 1 tsp. water
1/2 tsp. salt

Chop all vegetables. Drain the water from the coriander and add it to all ingredients. Chill at least 1 hour before serving. This sauce keeps well in the refrigerator in a covered jar. One tablespoon chopped lambs quarters may be added to sauce if you wish. Yield: 2 servings.