1 14.5 ounce can stewed tomatoes, with juice coarsley, coarsley
8 green onions, chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon canned diced jalepeno peppers
1 1/2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon basil
salt and pepper to taste
Ad the tomatoes, onion, garlic, vinegar, jalapeno chilies, coriander, cummin, oregano, basil, salt and pepper to food processor and blenf or 10 seconds. Refrigerate overnight in a glass bowl or allow to stand for atleast 1 hour before serving. Serve at room temperature
Serve with Shrimp Quesadillas
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