2 4-oz cans chopped green chiles (we like mild)
1 med. sweet (Vidalia is best!) onion
1 green bell pepper, or 1 red, or 1 yellow
1 med. vine-ripe tomato
2 lg. ripe Roma tomatoes
1 lg. bunch Cilantro, stems trimmed up about halfway
1 15.5-oz can diced tomatoes
1 crushed beef bouillon cube
1 tsp. lemon pepper
1 tbsp. Hunts catsup
salt and pepper to taste

Chop everything that isn't already! The cilantro is more flavorful if it's diced very small and crushed a bit as you go. Stir it all together, cover and allow flavors to blend in the refrigerator for at least an hour, or until ready to serve.

We love this chunky salsa with chips, tacos, burritos, etc., but it makes a great little cold-veggie side dish all by itself. One of my daughters prefers her salsa smoother - this tastes great blended, too. You can't taste the catsup, but something seems to be lacking without it, which really surprised me as I was experimenting to make this.

Submitted by: Roxanne S. Joy