1 tbsp. vegetable oil
1 lg. onion, chopped about 1 c.
1 lg. clove garlic, crushed
1 (16 oz.) can whole tomatoes, drained
1 (4 oz.) can mild green chilies, drained and chopped
1/4 tsp. salt
1/4 tsp. ground black pepper

In 8 inch skillet over medium heat, heat oil. Add onion and garlic; cook 1 to 2 minutes stirring frequently until onion is crisp-tender. Remove from heat; cool slightly.

Combine tomatoes, chilies, salt and pepper in a medium size bowl. Add onion and garlic to bowl; stir well to mix. Break up any large chunks of tomato. Makes 2 1/2 cups.