Salsa

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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.

Chop the following up into little tiny cubes and mix into a sealed container. Let rest in the refrigerator for at least 4 hours.

• 1 big can of stewed tomatoes - un-seasoned. Discard the juice and squeeze tomatoes to remove excess juice.
• 1 bunch green onions
• 1 white onion
• 4 cloves garlic
• Small bunch of cilantro
• 1 small can of chopped green chilies
• Some bit of a small can of chopped jalapenos, to taste
• Salt

This is great stuff on a corn chip.  Also excellent when poured over cold pasta on a hot summer day.