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.