El torito salsa

1. Combine in a non-reactive bowl: 2 c tomatoes, diced ¼ inch, including juice ¼ c yellow onion, diced ¼ 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 ¼ tsp ground cumin ¼ tsp dried mexican oregano, crumbled ¼ tsp salt ¼ 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.
2. Add crushed tomatoes to other ingredients in bowl and mix well.
3. Can be refrigerated.
4. Makes about 2 ¼ cups.