Max Lippitt Salsa

Recipe from: Jody Lytton

   3      16 Oz Cans    whole peeled Tomatoes
   1      Small Can     green chiles, (optional)
   1                    yellow or white onion, chopped
   1      Bunch         green onions
   9                    jalapenos
   1      Tablespoon    Oregano
   1      Tablespoon    Garlic Powder
   1      Teaspoon      red pepper
   1      teaspoon      crushed red pepper

Put tomatoes, yellow/white onions and jalapenos in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapenos.

Chop green onions and green chilies by hand and add to tomatoes.

Add spices to taste.

You can add a little of the jalapeno vinegar to Salsa if it will not be eaten that day, for preservative.