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