Recipe - Don Joses Salsa

1 cn (large) tomatoes; drained
(you may use fresh, but
suprisingly it works better
with canned)
1 Onion; minced
1 bn Green onions; minced
1 Garlic cloves; minced (up to
2)
One fourth bn Cilantro (guessing here);
minced
Jalapeno or serrano chiles;
to taste (I'm a
lightweight and use one
serrano, hot! The rest of
my family likes 2)
1 ds Vinegar

This was given to me by the manager of our local Don Jose's Restaurant on
the occasion of one of my daughter's birthdays. This is her absolute
favorite salsa (mine too!) We have enjoyed their food 12 years now and
their salsa has never missed!

The recipe is loose, but you'll manage just fine by taste.

Don Jose's chefs handchop everything, but I manage just fine with my Braun
handheld emulsifier even with the garlic. Leave some tomatoes a bit
chunky. My suggestion would be to use an electric chopper but do the garlic
by hand to avoid a "metallic" taste. The key is in the amount of onions you
use lots!

A most excellent recipe. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Sherilyn Schamber sherschm@concentric.net on Aug 13, 1997