1 (28 oz.) can whole, peeled, canned tomatoes
1 fresh, long Jalepeno chili
2 sm. yellow Jalepeno chilies
1/2 onion
1 stalk green onion
1/2 bunch Celantro
Garlic salt

Blend tomatoes for count 1 to 5; put in bowl. Repeat with chilies. Chop everything else and put in bowl. Refrigerate.