4 lg. green tomatoes
4 green chile strips (canned)
1 tbsp. minced onion
1 tsp. dry parsley
Salt and pepper

Combine all ingredients in pot, cover with water and boil until tomatoes are soft. Place 2 cups at a time in blender, add more water if too thick. Store in refrigerator. Use over Jack cheese, enchiladas or Chile Rellenos.