3 1/2 c. stewed tomatoes and juice (two 14 1/2 oz. cans)
1 c. (8 oz.) tomato sauce
1 c. finely chopped onion
1/3 c. chopped green pepper
1/3 c. diced green chilies
1 lg. crushed garlic clove
1 tbsp. chopped fresh cilantro
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper

Cut tomatoes into small pieces. Combine tomatoes and juice with remaining ingredients. Chill thoroughly before serving. 1/2 teaspoon dried cilantro may be substituted for the fresh. For medium hot salsa, add 1/2 teaspoon minced jalapeno chilies.