2 (15 oz. ea.) cans diced tomatoes (Hunts)
1 white onion, diced
1 or 2 hot peppers (Jalapeno, Serrano, etc.), diced
2 large garlic cloves, minced
2 or 3 scallions, chopped
1/2 cup tomato sauce
1/4 cup extra virgin olive oil (EVOO)
1/4 cup lemon juice (juice of 1 lemon)
1 bunch cilantro, chopped (add just before serving)
Kosher salt, to taste
pepper, to taste

Chop the hot peppers up very small and roll over them with a knife, then roughly chop all other vegetables. Combine all ingredients in a bowl and mix. Refrigerate until use.

Note: Don't add the cilantro until just before you serve to keep it from getting soggy.

Since it takes the garlic a few hours to meld I often will make the salsa the day before a party and then add the cilantro right before putting it out.

Submitted by: Dad