David's Sassy Salsa -David

Please be aware that i get tablespoons and teaspoons mixed up because my measuring spoons don't have labels, so I will refer to them as big spoons, and little spoons, and you can probably figure it out.

3 (28 oz.) cans tomatoes, two crushed and one petite-diced (Hunts- sometimes the generic ones taste funny)

4 small cans diced green chilies

1 can El Pato ("the duck" for those of you who do not habla espanol)

1- 1 1/2 bunches of cilantro (I like 1 1/2 myself)

2 bunches green onions

18-20 nacho jalapeno slices

4-6 avocados

1 1/2 big spoons garlic salt

1 1/2 little spoons oregano

Cut up cilantro and put in the blender. Add a can of crushed tomatoes and blend it good. Add the four cans of green chilies and blend them up. Pour this into a big mixing bowl. Pour the second can of crushed tomatoes in the blender, add the jalapeno slices and blend them up good. Dice up all your onions and throw most of them in the blender. Briefly pulse the blender to whack up the onions a little (whacking is an official salsa term). I don't like big pieces, but if you do then throw them right in. It tastes the same. Dump everything from the blender into the big bowl. Add the El Pato, garlic salt, and oregano. (I crush up the oregano with my fingers so it dissolves better.) Add some salt and pepper if you think it needs it. Finally, add the petite-diced tomatoes and diced avocados and mix. As you can see, it is more of an art than a science. Don't forget to buy some gum for afterwards.