Chop the jalapenos in half. Remove the seeds on 9 jalapenos. Keep the seeds from 1 jalapeno. The seeds need to be added to the pot with the tomatoes. NOTE: The more seeds you keep, the spicier your salsa will turn out.
Place the jalapenos in a small pot and fill the pot with enough water to cover the jalapenos.
Boil for 10-15 minutes or until soft.
While the jalapenos are boiling, take the two 28-oz cans of whole peeled tomatoes and place in a food processor.
Pulse for 1 minute or until tomatoes are diced.
Chop the 2 green onion stems into 1/8 inch slices.
Place the diced tomatoes, the can of Rotel, salt, and chopped green onions in a large pot.
Bring to a boil. Once boiling, lower the heat to medium and keep at a simmer.
Once the jalapenos are soft, place them in a food processor with 1/2 cup of water from the water they were boiled in.
Puree the jalapenos in the food processor.
Add the pureed jalapenos into the boiling tomatoes sauce.