This recipe came from Ron Olivas' dad when we were in college. I hope I still have it right. I've been making it for the last 20 years and it is one tough salsa.
|A.||stewed tomatoes||24 ounce can|
|green onions||1 bunch, about 8|
|yellow onion||1 medium||Not a sweet onion.|
|green chilies||3.5 ounce can|
|jalapeno||3.5 ounce can||Use more or less to control the heat.|
Chop all of the ingredients into small cubes. Remember that they are going to be dipped with a corn chip. Mince the garlic.
Mix together in a bowl.
Place in a sealed container and refrigerate for 4 hours. You can eat it sooner, but the flavors will not have blended well
This is great stuff on a corn chip. Also excellent when poured over cold pasta on a hot summer day.