PARTY SALSA

From the Kitchen of Stephen Murphy

5 fresh green chilies, roasted and peeled or 1 four once can of medium green chili

1 large onion

1 sixteen ounce cans of crushed peeled tomatoes (with juice)

1 Jalapeno pepper

1 tsp salt

1 tsp vinegar

1 stalk celery

1 green pepper

¼ cup sweet pickle relish

Lightly blanch onions, peppers, celery in 1 tbs olive oil then combine everything in a large bowl.