If you like it with a little more kick, then add a jalapeno to it A lot of kick... add the seeds. Most of the heat is in the seeds. I like it very mild so I don't lose the wonderful flavor. I don't add the seeds at all from my anaheim pepper. Anaheims are very mild but have great flavor. It really makes the salsa what it is. Also, if you like thick salsa, drain the juice, if not, you can just dump the can right into the bowl. If you like it more pureed, you can combine all ingredients in a blender and blend it.
Jennie's Famous Salsa
2 (28 oz) cans of petite diced tomatoes
1/2 medium yellow onion chopped
1 bunch of green onions chopped
1 bunch of cillantro chopped
1 large anaheim pepper chopped
1-2 cloves garlic chopped (I use the prepared garlic in a jar)
salt to taste
Combine all ingredients into a bowl. Serve immediatly or chilled. Store leftovers in the fridge.
Tip: I have found that when blending the salsa, it is best to keep the vegitables and the tomatoes separate. When I blend them together, the green seems to take over. I add a little bit of the tomatoes to the veggies to give it some liquid. But the rest, puree separatly.