1. Combine the fresh tomatoes, red and green onions, the garlic and vinegar in a 5-quart saute pan; simmer for 10 minutes to reduce some of the tomato liquid. Add the chiles, chile powder, cumin, oregano, salt and crushed tomatoes. Simmer for 10 minutes. Remove from heat and stir in the cilantro. Store in a glass jar in the refrigerator or freeze in 1-cup batches.
2. Makes about 1 quart.
3. The crushed Pomi tomatoes, sold in vacuum-packed boxes, help pull the salsa together and thicken the juices.
Tip: You can add freshly diced pineapple or mangos to enhance the taste. The mango salsa is shown in the picture above.
Tip: I usually do not cook the salsa. I refrigerate and use the next day.
Tip: I substituted jalapeno and serrano peppers with chili peppers from Asia. Usually, the smaller chilies supply more heat.