Salsa Fresca 

Recipe from: Karen Mintzias

   1      cup canned tomato juice
   1 1/2  fresh tomatoes
     1/2  onions, chopped
   2      tablespoons   fresh cilantro, chopped
   1      jalapeno, finely minced
   1      serrano, finely miniced
   1 1/2  teaspoons salt
   1      garlic clove, finely chopped
     1/8  teaspoon sugar

Blend together well and refrigerate at least 2 hours before serving.