|1 cup chopped green pepper||1/2 teaspoon dried thyme|
|1/2 cup chopped onion||1/4 teaspoon ground red pepper|
|1/4 cup chopped parsley||1 clove garlic, minced|
|1 Tablespoon vegetable oil||2 (16 ounce) cans peeled tomatoes, drained and chopped|
|chopped parsley for garnish||chips for dipping|
Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.