Salsa No-Cilantro - cooking recipe

Ingredients

1 (28 ounce) can chopped tomatoes, with juices (this is best if mixed with fresh tomatoes)
3 jalapenos (fresh or substitute bell pepper, Serrano, Anaheim, etc.)
1 medium onion
3 garlic cloves
1 tablespoon cumin seed (ground or toasted and crushed)
1 tablespoon coriander seed (ground or toasted and crushed)
1/2 tablespoon oregano
1/2 tablespoon cayenne (Optional is used for color and heat. You could also use with chipotle powder or smoked paprika inste)
1 tablespoon olive oil
1 tablespoon pepper sauce (Yucatan- habeneros, carrots, lime, spices, vinegar, water OR use just lime juice as needed)

Preparation

Finely chop jalepenos, garlic and onions and combine in a bowl.
Add tomatoes and juice to bowl.
Add remaining ingredients to bowl.
Add olive oil to bowl and toss all ingredients.
Drizzle water over bowl until salsa reaches a desired consistency.
Add salt (and optional fresh ground black pepper) to taste.
Add (optional sugar) to balance acidity.
Refrigerate for at least an hour.