4 med. fresh tomatoes, chopped and juice saved
1 sm. Cubanella pepper (or green pepper) finely chopped
1 med. onion, finely chopped
1/4 tsp. salt (or less to taste)
1 1/2 tbsp. white wine vinegar
1 (4 oz.) can chopped green chilies, well drained

Combine all of the above in a saucepan. Cook over medium heat stirring often until peppers and onions are just tender. Serve warm or cold as a dip for tortilla chips; or over scrambled eggs or omelettes.