Categories: Dips- Spreads- Salsa
Ingredients
- 12 jalapeno peppers, finely chopped, plus more to taste
- 1 to 2 bunches green onions, thinly sliced, both white and green parts
- 2 to 3 (28 oz.) cans good quality tomatoes, coarsely chopped
- 3 to 4 cloves garlic, minced
- 1/4 cup lime juice
- salt to taste
Directions
-
Combine all ingredients using two cans of tomatoes, if salsa is too hot, add remaining can of tomatoes. If salsa is not hot enough, add more jalapeno. Cover and refrigerate at least 2 hours before serving. Well keep about 2 weeks in the refrigerator.