Salsa Verde

2  4-oz cans of Chopped Green Chiles, drained

1  tablespoon Jalapeños

10  fresh cilantro leaves

1  28oz can of whole tomatoes

3  Green onions, chopped

1  teaspoon salt

Combine all ingredients in a blender and blend briefly.

refrigerate for 1 hour. Remove from the refrigerator 1/2 hour before serving.

Serves 4

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