Peel leaves off of the cilantro and set aside. Chop the green onion into medium size pieces. In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency. Pour into container and stir in salt, to taste. Refrigerate overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Christal Meza, LaHabra, CA