1 28-oz can whole tomatoes, preferably fire-roasted or 5 ripe tomatoes fire-roasted or roasted using hot pan.
1 7-oz green capsicum, roasted. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.
1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons apple cider vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro (Chinese parsley)
Freshly ground black pepper
Sugar to taste
1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2 Mix in chopped green capsicum, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt, sugar and pepper to taste. Refrigerate when not using. Will keep several days.
If you are using ripe tomatoes roasted it using pan with low fire, mashed the tomatoes using fork. Then mix in green capsicum, green onion, garlic, olive oil and vinegar. Add some water if its too dry. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt, sugar and pepper to taste.