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.