1 (28 oz.) can crushed tomatoes, with puree (Progresso)
1/4 of a small white onion, minced
3 minced fresh jalapenos
1 tsp. ground chili peguin, chili de arbol, or cayenne
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. salt

Mix all the ingredients together. Chill the salsa for at least 30 minutes. Serve with tostada chips, tacos, or flautas. Will keep well for up to 5 days. Makes about 3 1/2 cups. Hint: Put whole ingredients into a food processor, fast and easy.