1 (28 oz.) lg. can tomatoes
1-2 cloves garlic
1/2 tsp. salt
5-8 sm. hot yellow chili peppers, from jar, stemmed
1/2 to 3/4 c. fresh cilantro, cleaned and stemmed
6 green onions

Into a blender, drain the water or juice from the canned tomatoes. Add garlic, salt, chili peppers, and about 1/4 of the cilantro. Blend thoroughly on high speed. Add tomatoes and just barely blend them on a low speed. Pour into a bowl. Chop the green onions and the remaining cilantro and add to the bowl. Mix thoroughly and chill. Serve with chips.

NOTE: Adjust spiciness with amount of chilies: 8 is pretty hot.