Texas Salsa

Recipe from: Faith Corlett

7 medium tomatoes, chopped fine
1 small red onion, chopped fine
2 Jalapeno peppers, chopped fine
2 Yellow hot peppers, chopped fine
2 (4 oz.) cans of chopped green chilies
1 Bunch cilantro leaves picked off stem and chopped fine
1 8-oz can tomato sauce
1 Tbsp garlic salt

Chop everything fine. Serve immediately or keep for a day in the  refrigerator.