Well, I'd sure kiss someone if he made this salsa for me. A lot. This salsa--from my sister's mother-in-law--is most delicious. I may say that it's my favorite. I wouldn't be lying. Life is better with this salsa in it. The recipe says to leave it in the fridge overnight to let the flavors develop, which is understandably necessary, but I just know that I can only do this if my salsa somehow lasts into the evening. Good thing it's a large recipe (you may want to half it or can some). Also, you can use fresh tomatoes. Grab a spoon! I mean, some chips...
4 cans diced tomatoes, undrained
1 bunch green onion with tops, chopped
1, 7 oz. can green chiles
2, 8 oz. cans tomato sauce
2 tsp. dried chiles*
1 tsp. cumin
1 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 bunch cilantro, chopped
Mix together and refrigerate overnight to let flavors blend. (I also use the immersion blender on it a little since I like a smoother salsa.)
*Kaye's note: The dried chiles are found in the Mexican food section. They are generally labeled New Mexico or California chiles. You can use regular chili powder, but I [Kaye] like the dried best.