Fresh Salsa

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.
  garlic 4 cloves  
  cilantro small bunch  
  green chilies 3.5 ounce can  
  jalapeno 3.5 ounce can Use more or less to control the heat.
salt 1 teaspoon  

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.