1 medium onion, quartered
8 large tomatoes, seeded, finely chopped.
2 large tomatoes, quartered.
10 large garlic cloves
3 jalapeños, stemmed, seeded (fresh are better)
1 5 ounces green chilies
6 large green onions, chopped
1 tablespoon ground cumin
4 tablespoons fresh lemon juice
4 teaspoons fresh lime juice
(For wet salsa).
1 16 ounce can of stewed tomatoes with juice, well drained.
1/2 ounce cilantro stems removed.
1.) With a food processor 2 large tomatoes, diced green chilies (opt cilantro) in processor and blend until tomatoes are finely chopped. Set aside in large bowl A
2.) Process 8 large tomatoes, (opt. stewed tomatoes), onion, garlic cloves, jalapeños in processor to chunky puree. At least one minute of hard core processor abuse. Set aside in large bowl B.
3.) drain large bowl A and large bowl B into BIGGER bowl. Stir constantly. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices.
4.) I usually serve after a five minute chilling period in the refrigerator. However, I've observed that having it in the refrigerator for 4 hours and then serving leads to thicker consistency, but more muted flavors.
(In case you're still reading)
5.) EAT with chips!