2 lb. Roma tomatoes
1/2 lb. chile peppers
1 lg. white onion
1 can green chiles (mild)
1 can green chiles (medium)
1 1/2 tbsp. fresh oregano
1 1/2 tbsp. cilantro
1 tbsp. cumin
1-2 garlic clove(s)
1/2 lime (juice)
3 green onions
2 lg. cans tomatoes
1 sm. can tomato paste

Peel and chop Roma tomatoes. Seed and chop chile peppers. Combine all ingredients. Refrigerate overnight before serving. Will keep for up to 2 weeks.