The Meza's Salsa
- 1 bunch cilantro, washed
- 4 stalks green onion
- 2 large cans whole tomatoes
- 1 tablespoon oregano
- Crushed chili flakes, to taste
- Salt, to taste
- Peel leaves off of the cilantro and set aside.
- Chop the green onion into medium size pieces.
- In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency.
- Pour into container and stir in salt, to taste.
- Refrigerate overnight.
cilantro, stalks green onion, tomatoes, oregano, chili flakes, salt
Taken from www.foodnetwork.com/recipes/the-mezas-salsa-recipe.html (may not work)