2 cans (28 ounces each) whole peeled tomatoes
1 can (4 ounces) diced green chiles
2 fresh yellow hot peppers, finely diced
1 small fresh jalapeño, finely diced
1/2 cup scallions
1/2 cup fresh cilantro, finely chopped
1 Tbsp. salt, or to taste
1 Tbsp. granulated garlic, or to taste
Put tomatoes in blender and "flash blend" for 2 to 3 seconds.
In a large bowl, combine tomatoes, green chiles, yellow hot peppers, jalapeño, scallions and cilantro.
Season to taste with salt and garlic.
Makes: 7 cups, about 28 servings.
Note: For milder salsa, leave out the jalapeño and reduce the green chiles and yellow hot pepper by half.
Approximate values per serving: 14 calories, less than 1 g fat, 0 cholesterol, 1 g protein, 3 g carbohydrates, 1 g fiber, 321 mg sodium, 8 percent calories from fat.