Salsa Fresco

I started with a recipe for salsa from our friend Frank. I have added to it and think this is about as good as it can get! 18 large Roma tomatoes, diced 1 small bunch cilantro, chopped 6-8 green onions, sliced 8 oz can "El Pato" Mexican tomato sauce 2 teaspoons granulated garlic dash or two lime juice (optional) 2 jalapeño peppers, chopped (optional) Mix all ingredients. Best if left to sit in refrigerator overnight. Serve with restaurant style tortilla chips. Note: white corn chips are too thin and will break!