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. |
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