Elizabeth's Salsa

• 8 ripe tomatoes
• 2 jalapenos (or 1 if you don't like your salsa hot)
• 12 medium red onion
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 14 cup fresh cilantro (or 1 tbsp dried cilantro)
• 1 teaspoon dried oregano
• 2 teaspoons lemon juice
• 1 teaspoon white vinegar

1. Cut stems off jalapenos, and cut both jalapenos and onion into manageable chunks.
2. Combine jalapenos, onion, salt, pepper, cilantro, oregano, lemon juice, and vinegar in food processor.
3. Process until finely ground.
4. Remove to a large bowl.
5. Core tomatoes, chop into manageable chunks, and put in food processor.
6. Pulse food processor just enough to dice tomatoes.
7. Add to large bowl.
8. Mix ingredients well.
9. Cover and refrigerate for at least 2 hours before serving, to allow flavors to mix.

tomatoes, jalapenos, red onion, kosher salt, black pepper, fresh cilantro, oregano, lemon juice, white vinegar

Taken from www.food.com/recipe/elizabeths-salsa-316716 (may not work)