3 Jalapeno chilies, raw and chopped
2 yellow chilies, raw and chopped
1 bundle of cilantro (use leafy parts), chopped
1 bunch green onions
1 med. onion, chopped
6 med. tomatoes
1 can "El Pato" sauce (Mexican tomato sauce, yellow can)
1 can tomato sauce
Lawry's garlic salt, to taste
1 1/2-2 tbsp. white vinegar
Salt and pepper to taste
1 1/2-2 c. water

Chop the first 6 ingredients and place in a large bowl. For salsa that is less hot, discard the seeds and white filaments from the insides of the chili peppers. Add the rest of the ingredients and stir. If the salsa is too hot, add a little more vinegar. Makes a lot!!