Mike's Favorite Homemade Salsa

Coarsely chop green onion and cilantro; press or crush garlic. Add all to food processor, with the tomatoes and the lime juice. (For thicker salsa, drain the tomatoes. For chunkier salsa, save several of the tomatoes to add at the end.) Check the jalapenos to see how hot they are. If they are mild, add about 8-10 slices, fewer if hot. Add about a half teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of cumin. Process till blended. Taste the salsa; adjust salt and pepper, and if you want it to be hotter, add Sriracha sauce to taste. Start with a small amount of Sriracha, and blend, tasting and adding more if needed. Add any reserved tomatoes and process, leaving reserved tomatoes chunkier. Can be eaten once chilled, but is better the next day.