1 c. vinegar
1/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. onion salt
2 Tbsp. Worcestershire sauce
3 or 4 whole tomatoes (or 1-2 cups grape tomatoes)
4 15-oz. cans diced tomatoes
1 tsp. pepper
1 large onion, diced
2 bunches green onions, sliced
1 Tbsp. salt
7 oz. can green chilies
1 15-oz. can tomato sauce
Mix all ingredients together in large bowl. Pulse in the blender briefly in small batches for a less chunky salsa. Stores well in the fridge for several weeks. Makes about 1 gallon.
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