In a 6-quart or larger slow cooker, add the canned diced tomatoes, whole Roma tomatoes, jalapeño, garlic cloves, and onion. Cover and cook on HIGH for 1 1/2 hours.
2.
Cut the cilantro stems off right where the leaves start and discard stems
3.
Ladle everything from the slow cooker into the blender and add cilantro leaves (secure the lid well and cover with towel to prevent possible burning). Pulse the blender until everything is evenly chopped up. Stir in green onions and add salt to taste. Refrigerate until cold and serve.
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