Salsa Fresca

This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!).

• Ready In: 4 hrs 30 mins
• Yields: 2 cups

Ingredients

• 2 (14 1/2ounce) cans fire-roasted tomatoes, with about half the juice (Muir Glen preferred, about 28 ounces in total)
• 1⁄3 cup  finely chopped red onions or 1⁄3 cup  white onion
• 1⁄3 cup  chopped green onion
• 2  garlic cloves, minced
• 2  jalapenos or 2  serranos, seeded and finely chopped
• 1⁄4 cup  chopped fresh cilantro leaves
• 2  teaspoons  chopped fresh oregano leaves (Oregano Entero) or 3⁄4 teaspoon  dry Mexican oregano (Oregano Entero)
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄8 teaspoon cayenne pepper
• 2  tablespoons fresh lime juice

Directions

1. In a medium-size glass mixing bowl, stir together all the ingredients.
2. Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
3. Stir before serving.
4. Variations:
5. If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.