Title: El Torito Salsa
Yield: 16 Servings

Ingredients

2 c tomatoes
1/4 c yellow onion
2 ea green onions
1 tb canned jalapenos
2 ea 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

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


Have a Good Week Everyone,
Sean Surlow
San Clemente, California