Easy No-Cook Salsa

2 cans chunky diced tomatoes, (14 oz each)
1 can (4oz) diced green chiles
1/4 cup thinly sliced green onion
1/4 cup chopped fresh parsley or cilantro
2 tablespoons lemon juice
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon salt, or to taste

Drain tomatoes, reserving only 1/3 cup of the juice. Combine tomatoes and juice with remaining ingredients; cover and chill at least 4 hours. Serve with tortilla chips. Makes about 2 1/2 cups.