Fresh No Cook Salsa - cooking recipe

Ingredients

1 (15 ounce) can crushed tomatoes
2 lbs roma tomatoes
4 whole serrano peppers
2 whole jalapeno peppers
1 cup fresh cilantro leaves
1 large onion
10 garlic cloves
1/2 cup white vinegar
2 teaspoons ground cumin
1 teaspoon salt

Preparation

Pour canned tomatoes in large bowl.
Peel, seed and dice roma tomatoes and add to bowl.
Seed and dice peppers and add to bowl.
Finely chop cilantro and add to bowl.
Dice onion and add to bowl.
Dice or press garlic and add.
Add the vinegar, cumin and salt.
Stir all ingredients well. Eat right away or refrigerate. This makes a large bowl of salsa that keeps for about a week in the refrigerator.