El Torito Salsa

2 c tomatoes 2 ts fresh lime juice
1/4 c yellow onion 1/4 ts ground cumin
2 ea green onions 1/4 ts dried Mexican oregano
1 tb canned jalapenos 1/4 ts salt
2 ea fresh serrano chiles 1/4 c cilantro leaves, chopped
16 servings
Combine in a non-reactive bowl:
2 C tomatoes, diced 1/4 inch, including juice
1/4 C yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 TBS canned jalapenos, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 tsp fresh lime juice
1/4 tsp ground cumin
1/4 tsp dried Mexican oregano, crumbled
1/4 tsp salt
1/4 C cilantro leaves, chopped
In a food processor or blender, process about 30 seconds:
1 C crushed tomatoes with added puree (such as Progresso)
Mixture should still be somewhat chunky. Add crushed tomatoes to other
ingredients in bowl and mix well. Can be refrigerated.
Makes about 2 1/4 cups