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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