Chunky Salsa

• 1 28-ounce can crushed tomatoes
• 1 large tomato, diced
• 2 serrano green chilis, seeded and minced
• 1/2 small red onion, diced
• 3 cloves garlic, minced
• 1 to 2 tbsp chopped fresh cilantro (or more to taste)
• 1/2 tsp cumin powder
• 1 tsp cayanne pepper
• Fresh ground pepper, to taste
• Salt to taste

1. Mix all ingredients in a bowl and refridgerate for at least 1 hour
2. Store in the refridgerator - will keep for about 2 weeks.