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