El Torito Salsa

Yield: 16 Servings

1 cup crushed tomatoes with added puree (such as Progresso)
2 cup tomatoes, diced 1/4 inch, including juice
1/4 cup yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 Tbsp 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 cup cilantro leaves, chopped

In a food processor or blender, process crushed tomatoes with added puree
about 30 seconds Mixture should still be somewhat chunky. Add crushed
tomatoes to other ingredients in a non-reactive bowl and mix well. Can be
refrigerated. Makes about 2 1/4 cups

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


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