Salsa Fresca

• 2 (14 1/2 ounce) cans fire-roasted tomatoes, with about half the juice (Muir Glen preferred, about 28 ounces in total)
• 13 cup finely chopped red onions or 13 cup white onion
• 13 cup chopped green onion
• 2 garlic cloves, minced
• 2 jalapenos or 2 serranos, seeded and finely chopped
• 14 cup chopped fresh cilantro leaves
• 2 teaspoons chopped fresh oregano leaves (Oregano Entero) or 34 teaspoon dry Mexican oregano (Oregano Entero)
• 1 12 teaspoons salt
• 12 teaspoon fresh ground black pepper
• 18 teaspoon cayenne pepper
• 2 tablespoons fresh lime juice

1. In a medium-size glass mixing bowl, stir together all the ingredients.
2. Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
3. Stir before serving.
4. Variations:.
5. If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.

tomatoes, red onions, green onion, garlic, jalapenos, cilantro, oregano, salt, ground black pepper, cayenne pepper, lime juice

Taken from www.food.com/recipe/salsa-fresca-262967 (may not work)