Border Salsa

• 2 large roma tomatoes, coarsely chopped
• 2 (14 1/2 ounce) cans diced tomatoes, Mexican style
• 2 jalapenos, seeded & coarsely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon cumin
• 1 large vidalia onion, coarsely chopped
• 14 teaspoon salt, to taste
• 13 cup fresh cilantro, coarsely chopped
• 12 teaspoon cayenne, to taste

1. Combine all ingredients in a food processor or blender.
2. Pulse until blended.
3. Refrigerate leftovers.

roma tomatoes, tomatoes, jalapenos, red wine vinegar, cumin, vidalia onion, salt, fresh cilantro, cayenne

Taken from www.food.com/recipe/border-salsa-366825 (may not work)