Salsa - cooking recipe

Ingredients

3 (14 oz.) cans crushed or chopped tomatoes (5 to 6 fresh tomatoes)
1 (8 oz.) can tomato sauce
1 (4 oz.) can jalapenos
1 (8 oz.) can green chilies, chopped
1 bunch green onions (tops only), chopped
1 white onion, diced
4 to 6 cloves garlic (your preference)
1 Tbsp. salt (put this on garlic before mixing in bowl and it will activate the garlic juices)
1/4 tsp. ground oregano
1 1/4 tsp. dried cilantro or 4 to 6 leaves fresh cilantro

Preparation

Mix all ingredients together.
Add anything needed to taste; add more jalapenos for better salsa.
Keeps 1 to 2 weeks in refrigerator (the older it gets, the hotter it gets).