1 small can La Victoria mild diced green chiles
One bunch fresh cilantro (warning! Cilantro looks a lot like parsley and to further confound you, the grocer will often place them next to each other. Double-check to ensure you get the right one)
Six to eight vine-grown red tomatoes. (don’t be cheap and get the Roma!)
One bunch green onions
Two or three red, orange or yellow peppers (no green!)
A few peeled cloves of garlic
Two bags Tostitos Scoops
Thoroughly rinse and drain all fresh ingredients. In a super bowl, toss in the chiles, chop and add about a loosely-packed cup of the cilantro leaves, not stems (a tricky enough task; don’t worry if it’s not chopped fine), chop and add the onions, dice and add the tomatoes, remove and discard the top inedible portion and insides of the peppers before dicing and adding (I use the Chop Wizard from Bed, Bath and Beyond for all my dicing needs). Use a garlic press to crush the garlic, estimate about a teaspoon or two. Mix and refrigerate for a few hours before serving (unless you can’t help yourself and must consume immediately).
By far our favorite chips to serve with my salsa are Tostitos Scoops. This recipe makes around a quart of salsa. In our house, it doesn't last. Enjoy!