All of my friends and family love this salsa when i make it. Sometimes in the summer I add avacado chopped and imitation crab chopped or baby shrimp. I also use what is left over sometimes to flavor up any meat that I may be cooking for dinner.
First you will need a cast iron tortilla plate or a griddle to roast your chilis on. You will need to keep turning your chilis so that they get browned evenly on all sides.Once chilis are roasted set aside to cool then remove tops. I leave the seeds for spice but you can take them out if you dont like the heat.
Now you will need a blender. First you will add your canned tomatoes, chilis, salt and garlic and lemon juice. Blend on high till all chopped fine.
Now you will pour into a glass bowl, not plastic because you wont able to get rid of the salsa smell.
Then add your chopped green onions and chopped cilantro and mix.