Cut the tops off of all tomatoes and then cut them in half and add into a food processor. If you don't have a food processor I also like using a vegetable chopper, or just a good old fashioned knife and cutting board.
Cut the stems off of the cilantro and then add it into the food processor with the tomatoes.
Chop about 4 inches off of the green tops of the green onions and toss away, then thinly slice the rest of the green onion and add into a bowl.
Finely dice half of a medium to large red onion and add it into the bowl with green onion. I love using this vegetable chopper to quickly chop the onion.
Squeeze the juice from half of a lime into the bowl.
Add in fresh garlic, garlic salt, cumin, and salt.
Drain the juice out from the canned jalapenos then add them into the bowl.
Pulse the tomatoes and cilantro in the processor until the tomatoes are well chopped but not completely pureed. Then pour the chopped mixture into a mesh strainer to drain off the liquid. After the liquid is drained off add the tomato mixture to the bowl with the rest of the ingredients.
Stir all of the ingredients together and then cover it and put into the fridge.