1 bunchgreen onions, chopped
4 Tbsplemon juice
2 Tbspolive oil
7 can(s)diced tomatoes, undrained
1 can(s)rotel tomatoes, undrained
1/2 jar(s)trappey's jalapeno peppers with juice
2 clovegarlic, minced
1 tspdried cilantro
How to Make Salsa
- Chop the green onions into small pieces and put in the bottom of a glass jar.
- Mix yellow onion, rotel tomatoes, jalapeno peppers and juice, garlic, salt, lemon juice, olive oil, and cilantro in a blender. Use chopping blade of blender, do not pulverize. Pour into gallon jar with green onions.
- Puree remaining tomatoes in blender and add to the mixture in the glass jar.
- Marinate at least 2 hours in the refrigerator before serving. It is better if it stays there overnight.