El Torito Salsa

INGREDIENTS

INSTRUCTIONS

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
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