4 x 12 ounce cans whole tomatoes
1 x 8 ounce can olives, chopped and drained
1 x 10 ounce can green chilies, diced
2 ounces yellow onions, julienne
2 ounces green onions, chopped coarse
2 ounces cilantro, chopped coarse
1-1/2 ounces fresh jalapeños, puréed
1-1/2 ounces fresh yellow hots, puréed
1 ounce lime juice
1 tablespoon salt
Crush whole tomatoes, taking special care to remove skin and cores, into a 2-gallon container.
Remove stems of jalapeños and combine with yellow hots with a little water in a blender cup. Combine all ingredients.