Salsa Verde - cooking recipe

Ingredients

2 lb. jalapeno peppers
1/2 lb. Serrano peppers
2 large onions
5 lb. green tomatoes
2 lb. tomatillos
1 clove garlic
2 bunches green onions
8 oz. vinegar
3 oz. vegetable oil

Preparation

Grind all ingredients, except oil and vinegar, in a meat grinder; mix well.
Add oil and vinegar; mix well.
Pour into gallon jugs.
Refrigerate for 3 days before serving.
Very hot.