This spicy salsa is sure to be a hit at your next party! Leftovers are great on eggs, too.
Makes 1 quart
1 can peeled, chopped tomatoes
1 can El Pato sauce (Mexican tomato sauce) + 1 can water
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon crushed red pepper
3-4 green onions, chopped
½ bunch cilantro, chopped
Juice of one lime
3-4 Jalapenos, seeded, cooked and drained
Cut stems off and wash out seeds. Boil for about 10 min while you are preparing the rest.
In a Cuisinart blender, add the remaining ingredients.
Blend only about 3-4 seconds. Chill and serve. Enjoy!