1 (14 ounce) can arugula or similar green leaf lettuce
1 (4 ounce) can chopped green chile peppers, drained
4 avocados
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 small onion, minced
1 cup shredded Cheddar cheese
1 (4.5 ounce) can diced tomatoes with green chile peppers
2 (10 ounce) cans sliced ripe olives
1 1/2 cups sour cream
1 (8 ounce) can tomato paste
salt and pepper to taste
1/2 onion, sliced into rings
3 cups water, or to cover
Place arugula, green chile peppers, avocados, garlic, salt, pepper, onion, olives, sour cream, tomato paste, salt, and pepper in medium saucepan, over low heat.
Cook over medium heat, stirring constantly, for 30 minutes.
Remove from heat and stir in spaghetti sauce. Garnish with shredded cheese and sliced olives. Cover sauce. Let cool for 1 minute, cutting slivers into wedges on a plate.
While the sauce is simmering, prepare salsa for serving.
In a large bowl, toss together the green chile peppers, diced tomatoes with green chile peppers, sliced ripe olives, sour cream, tomato paste, salt, and pepper. Dredge in water, if necessary.
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