Ingredients
1
14 1/2-to 16-ounce can stewed tomatoes, well drained
1
medium onion, quartered
3
jalapeño chilies, stemmed, seeded
1
bunch cilantro, stems trimmed
4
large tomatoes, seeded, quartered
1
4-ounce can diced green chilies
6
large green onions, chopped
Directions
1.
Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.
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