Mary Helen's Salsa

This salsa recipe was forwarded to me by the Birthday Girl, Bridget.
NEED:
1 28 oz. can crushed tomatoes
1 cup chopped green onions
1 garlic clove, crushed
1/2 lime juice
1 tsp. salt
1 tsp. pepper
2-4 jalapenos, chopped and de-seeded
2-3 tsp. vinegar

Put all ingredients into a blender and blend on a slow, pulse speed. Makes 2 pints and can refrigerate for 4-6 weeks.

Enjoy!