3 large ripe tomatoes, diced
1 fresh jalapeño pepper, diced
3 (4-1/2 oz) cans green chiles, chopped
1 bunch green onions, chopped
1/2 – 1 tablespoon salt , to taste
up to 1-1/2 tablespoons pepper, to taste
1/2 cup cooking oil
1 teaspoon chili powder, or to taste
up to 1-1/2 tablespoons garlic salt, to taste
3 to 4 tablespoons chopped cilantro (optional)
In large mixing bowl, combine all ingredients.
Stir then refrigerate.
Can be stored for up to three days. The longer the mixture sits, the hotter it becomes.