2 ea Tomatoes, diced

1 ea Green pepper, seeded,diced

1 ea Medium onion, diced

1 tb Fresh cilantro, minced

3 ea Clove garlic, minced

4 ea Jalapeno or serrano peppers,

1 x Seeded and minced

2 ts Lime juice

2 ts Ground cumin

1 ts Dried oregano

1 ts Red hot sauce

1/4 ts Black pepper

1/4 ts White pepper

1/4 ts Salt

1/4 ts Dried red pepper flakes

1/4 ts Cayenne pepper

2 c Canned crushed tomatoes

Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well. Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash. Return the mash to the bowl, add the crushed tomatoes and blend well. Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together. If kept refrigerated, salsa will keep for about 7 days.