El Torito Salsa

Recipe from: Sean Surlow
Servings: 16, about 2 1/4 cups 

1 cup crushed tomatoes with added puree (such as Progresso)
2 cup tomatoes, diced 1/4 inch, including juice
1/4 cup yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 tablespoon canned jalapenos, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon salt
1/4 cup cilantro leaves, chopped

In a food processor or blender, process crushed tomatoes with added puree about 30 seconds Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in a non-reactive  bowl and mix well. Can be refrigerated.