Title: El Torito Salsa
Categories: Salsa
Yield: 16 servings

2 c Tomatoes
1/4 c Yellow onion
2 Green onions
1 tb Canned jalapenos
2 Fresh serrano chiles
2 ts Fresh lime juice
1/4 ts Ground cumin
1/4 ts Dried Mexican oregano
1/4 ts Salt
1/4 c Cilantro leaves; chopped

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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