Recipe: The Very Best Salsa

The Very Best Salsa
rec.food.recipes/Laurice Cox (1995)

2 (16-oz.) cans stewed tomatoes, Italian style, chopped, reserving juice
2 quarts fresh peeled and chopped tomatoes, reserving juice
1 (8 oz.) can tomato sauce
1 to 2 bunches fresh cilantro, chopped fine
2 to 3 bunches green onions, chopped fine
1 (6 oz.) can chopped green chiles
1 (6 oz.) can chopped jalapenos
1 large white onion, chopped fine
1 small lemon juiced
1 Tbsp. vinegar
1 to 2 tsp. granulated garlic
1 to 2 tsp. powdered cumin
1 to 2 tsp. crushed dried oregano
salt to taste

Mix all ingredients together except the reserved juices. Add the reserved juice if salsa is too thick. Put into a gallon jar. Cover with plastic wrap and then the lid.

Let set 24 hours before eating ... if you can!