Classic Mexican Salsa by Janet

• 1 (15 ounce) can stewed tomatoes, undrained
• 14 small white onion
• 2 tablespoons cilantro leaves
• 2 tablespoons pickled jalapeno peppers, sliced
• 2 serrano peppers, cut into chunks
• 12 teaspoon ground cumin
• 12 teaspoon sugar
• 12 teaspoon salt
• 2 tablespoons fresh lime juice
• 14 cup water

1. Place all ingredients in a food processor.
2. Pulse until large chunks are gone, but not to thin.
3. Chill salsa for at least 30 minutes, much better the next day.

tomatoes, white onion, cilantro, jalapeno peppers, serrano peppers, ground cumin, sugar, salt, lime juice, water

Taken from www.food.com/recipe/classic-mexican-salsa-by-janet-194630 (may not work)