New England Salsa - cooking recipe

Ingredients

1 (28 oz.) can tomato puree or crushed tomatoes
1 (16 oz.) can whole tomatoes, chopped or fresh, peeled, chopped tomatoes
1 (8 oz.) can tomato sauce
4 to 6 Tbsp. white vinegar
1 (16 oz.) can black olives, chopped
2 cans green chilies (hot or mild)
1 bunch green onions, chopped
Tabasco sauce to taste
salt and pepper to taste
garlic to taste
1 can hot jalapenos (if extra heat is desired)
1/2 tsp. red pepper (if extra heat is desired)

Preparation

Chop all ingredients that need to be chopped.
In a large, plastic or glass bowl, combine all ingredients, except salt, pepper, garlic and Tabasco.
Stir well.
Add salt, pepper, garlic and Tabasco to taste.
Taste with a tortilla chip, otherwise it does not taste right.
Serve with lots of tortilla chips and company.
Keeps well for one month in a tightly sealed jar.