5 whole jalapeños (canned or jarred)2 tablespoons jalapeño juice12 cups (four 28 oz. cans) pre-cut diced tomatoes with juice1 medium white onion, finely chopped3 whole green onions, finely chopped10 sprigs of cilantro, minced1 teaspoon salt
1 Using a hand-held blender, blend the jalapeños, jalapeño juice, and about ¼ of the tomatoes in a large bowl until they are liquified (a countertop blender can be used before pouring the contents into a large bowl).
2 Add the remaining tomatoes and the tomato juices to the jalapeño mixture. If desired, quickly and lightly blend the tomatoes to break them into smaller pieces.
3 Add the chopped white onion, green onions, cilantro, and salt. Stir well and chill for about 30 minutes before serving with a bowl of corn tortilla chips.
Be sure to use canned tomatoes. Tomatoes are picked and canned in season when they taste best. There is a special flavor from the preservation process that makes this salsa taste better. The onion flavor intensifies each day, so eat the salsa quickly. The leftover salsa can be frozen in small batches...Ziploc freezer are great disposible containers. Thaw in a bowl of warm water as needed and serve again.Makes: Approximately 13 CupsRecipe From: Beau Pitcher
Date Added: December 31, 2011