1/2 to 1 bunch cilantro
1 bunch green onion
2 whole cloves garlic, peeled
1 (8 oz.) can Salsa De Chile Fresco Sauce ("El Pato")
1 (28 oz.) can tomatoes (can use whole or diced)
garlic salt (Lawry's)
fresh lime juice
tortilla chips (Juanita's)

In blender or food processor add cilantro (more or less to taste - use leafy parts only), green onions (trim and section), peeled garlic cloves, "El Pato" Hot-Style Mexican tomato sauce (in yellow can) and 1/2 of the tomatoes.

Blend until cilantro and onion greens are the preferred size, and tomatoes are not too chunky. Pour into bowl. Add the rest of the tomatoes to the blender, very lightly chop so they are a little chunkier this time. Add to bowl.

Add Lawry's garlic salt, to taste (I use four good shakes from the large jar). Add juice of 1 large lime, or 2 small limes.

Note: When you add the garlic salt and lime later, it doesn't get so brown as it does when added in the blender. Keep unused portion refrigerated.

SERVE WITH JUANITA’S CHIPS! THEY ARE THE BEST!!

Submitted by: Julie Muse