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

1. Peel leaves off of the cilantro and set aside.
2. Chop the green onion into medium size pieces.
3. In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency.
4. Pour into container and stir in salt, to taste.
5. 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)