6 lbs Canned tomatoes (or fresh blanched - I love the big tin you can get from costco the quality is great - but hey use whatever you can get)
1 large white onion -chopped
4-6 jalepenos (Depending on heat of peppers and size)
1/2 bunch cilantro (coriander) - chopped
1 1/2 TBSP minced/finely chopped garlic
3 tsp oregano (dried)
2 TBSP salt
Drain Tomatoes - set aside liquid in a bowl for later. Roughly chop the tomatoes so they are not whole but mouthful size chunks.
Place in a bowl.
Add onion cilantro, garlic, lemon juice. Mix together. Finely chop Jalapenos with seeds and veins removed (keep the seeds in case you decide after tasting it needs some heat) add one at a time tasting after each to get it to the desired heat and flavor. If it's too hot just add some more tomatoe juices back in. Letting it sit overnight in teh fridge will change the spice temperature. My last batch I only put in 1 pepper because it was hot and then the next day it had all but dissapeared. Sprinkle oregano on top and then sprinkle parsley over the top until it is covered evenly in flakes. Add enough juice to the consistency you like.. I like chunky, but my husband likes his runny... so you can even put it in the food processor if you prefer. Cover and let sit in fridge over night. When ready to eat mix all the parsley throughout the salsa.
Serve with Tortilla chips. (Corn chips)