Pre-heat oven to 350 degrees. Remove chile de arbol peppers from the bag and place in a single layer on a large baking sheet. When the oven is ready, bake peppers for about 5-7 minutes or until chilies are hot to the touch and fragrant. Remove from oven and let cool. Remove and discard stems, they should be easy to pull off. Throw peppers into a food possessor and pulse a few times until you get a coarse powder. Place this into a jar for all your future salsa making days.

Finely chop 1-2 jalapenos, 1 bunch of cilantro and 4 green onions. Set aside. Add tomatoes and garlic to a blender and pulse a few times. This will create a thicker salsa. Remove tomato mixture to a bowl and add the cilantro, green onions, jalapeno, the juice of 1-2 limes, chile de arbol powder, salt and pepper. Mix well with a spoon. Taste and adjust salt to your likings. Store in a air tight container in the fridge for up to 1 week. Serve with tortilla chips.