House Salsa

1 bunch green onions, trimmed, cut into 1-inch pieces, and/or 1/3 cup
red onion, chopped
3 cloves garlic
1/4 cup coarsely chopped fresh cilantro leaves
A 4-ounce can chopped green chiles
A 28-ounce can tomatoes, with juice (or better yet, about 2 cups chopped
fresh vine-ripened tomatoes, in season)
Juice of 1 lime
1 tablespoon olive oil

1 teaspoon seasoned salt or Cajun seasoning blend
Additional hot stuff as desired - Tabasco, jalapeño, whatever you like...

Using a food processor, place the onion, garlic and cilantro leaves in the work bowl, and pulse a few times to chop. Scrape down the sides of the bowl with a rubber spatula and add the remaining ingredients. Pulse a few more times - enough to achieve a uniformly chunky consistency.

Let the salsa ripen at room temperature for an hour or longer. If you like a traditional "soupy" salsa, stir in 1/4 cup ice water at serving time. Adding ice water to cool the salsa is preferable to refrigerating it, since that changes its flavor and texture for the worse.

Makes about 1 1/2 to 2 cups.