(3) 28oz cans diced tomatoes (or you can use some fresh if in season)
1 t. onion salt
1 t. garlic powder
1 t. minced garlic (the kind in the jar)
1 t. salt
1 t. pepper
1 jalapeno minced
1 can El Pato sauce (8 oz. Size) (yellow can)
1 bunch green onions minced
1 large white or yellow onion chopped.
1 4-oz. can diced green chilies
Add all ingredients in blender (I use one of those salsa makers from the fair) and blend slightly once or twice about 5 seconds each time. Refrigerate. Will last about 1-2 weeks if kept refrigerated.
(This makes about 6 pints)
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--Scottee
--Scottee
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