Salsa Redeemed!

Yay! Thanks to Sarah, and her ability to coherse the recipe out of a friend in the ward, my failed salsa attempt while in Utah has been redeemed. I have now tried this recipe 3 times and it is fabulous! It tastes very much like Chevy's, or at least close enough that I am not craving Chevy's anymore. Here is the recipe according to how I make it...

7-8 green onion – use almost the whole thing, cut of top inch or two and bottom roots
1-2 heads of cilantro – I only used one since the bunch was so big. If you find your salsa is green when done, add more tomatoes or a can of diced tomatoes (drained).
10 roma tomatoes – cut them in half, then squeeze out all of the juice and discard
1 can Ro-Tel diced tomatoes w/ green chilis – I heard that this particular brand is best, and I actually use 2 cans
1 tsp-1 Tbsp salt – add 1 tsp at a time to taste. I actually used the whole Tbsp, as it sucks up the salt the longer it sits
Squeeze in lime to taste

Blend onions and cilantro separate from each other in food processor, then add together with tomatoes. Add remaining ingredients one at a time. Puree to desired consistency. If too tomatoey, add 1 more can Ro-Tel, if too spicey or too cilantro-ey, add more roma tomatoes. Let sit in refrigerator for a couple of hours to make the tastes mesh together. You may have to adjust things here and there, but overall it’s good!