1 medium onion, cut in quarters
2 cloves garlic
1 bunch green onions, sliced
2 jalapenos, de-veined and de-seeded
1 bunch cilantro (leaves only)
1 28 oz can fire roasted diced tomatoes
1 4 oz can diced green chiles
In a chopper, pulse onions, garlic, green onions, jalapenos, and cilantro until desired consistency. Pour into a bowl. Add tomatoes, chiles, and salt to taste. Let chill in refrigerator before serving.
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