Salsa Pico de Gallo de Mejico Nuevo

   8 canned jalapeno peppers
   1 small yellow onion, peeled
   1 tablespoon vegetable oil
     1/2  tablespoon butter
  29 ounce canned Italian Plum Tomatoes with juices
   5 sprigs cilantro
     3/4  teaspoon salt

Drain the chiles. Slice into thin strips. Set aside.

Use the metal blade of the food processor to chop the onions. Saute in butter and oil in a medium (1 Quart) saucepan until the onion is translucent. Use the metal blade of the food processor to mash the tomatoes and cilantro together. Stir into the onions. Stir in the chiles and salt. Serve warm.