Salsa No-Cilantro

• 1 (28 ounce) can chopped tomatoes, with juices (this is best if mixed with fresh tomatoes)
• 3 jalapenos (fresh or substitute bell pepper, Serrano, Anaheim, etc.)
• 1 medium onion
• 3 garlic cloves
• 1 tablespoon cumin seed (ground or toasted and crushed)
• 1 tablespoon coriander seed (ground or toasted and crushed)
• 1/2 tablespoon oregano
• 1/2 tablespoon cayenne (Optional is used for color and heat. You could also use with chipotle powder or smoked paprika inste)
• 1 tablespoon olive oil
• 1 tablespoon pepper sauce (Yucatan- habeneros, carrots, lime, spices, vinegar, water OR use just lime juice as needed)

1. Finely chop jalepenos, garlic and onions and combine in a bowl.
2. Add tomatoes and juice to bowl.
3. Add remaining ingredients to bowl.
4. Add olive oil to bowl and toss all ingredients.
5. Drizzle water over bowl until salsa reaches a desired consistency.
6. Add salt (and optional fresh ground black pepper) to taste.
7. Add (optional sugar) to balance acidity.
8. Refrigerate for at least an hour.

tomatoes, substitute bell pepper, onion, garlic, cumin, coriander seed, oregano, cayenne, olive oil, pepper sauce

Taken from www.food.com/recipe/salsa-no-cilantro-370600 (may not work)