2 cloves of garlic
4 green onions with stems
1 cup cilantro (no stems)
1 8oz can ElPato tomato hot sauce (the yellow can)
1 serano pepper, seeded
1 jalapeño pepper, seeded
Add seeds for desired heat. (I don't add any seeds, which makes a perfectly mild salsa)
Process with food processor
2 15oz cans of Mexican stewed tomatoes
1/2 tsp garlic salt
Refrigerate overnight for best melding of flavors.
I process in our vitamix, and it makes a pretty smooth salsa. It reminds me of the salsa at Chilis. Yum.