Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Tomatoes, peeled, chopped
1 ea Large red bell pepper
1 ea Large Green bell pepper
4 ea Jalopeno peppers
1 ea Large yellow onion
1 tb Garlic powder
1 ts Ground red pepper
1 ea Small bunch - parsley

Peel the tomatoes and chop. Cut and seed all the peppers. Place
tomatoes in food processor and blend well, (should still be slightly
lumpy). Place in large pot and bring to a boil. Place red pepper in
food processor and chop until very fine. Add to tomatoes. Process
onion and add to mix in pot. Process remaining ingredients and stir
into tomato mix. Cook, to reduce liquid, about 15 to 20 minutes at a
slow boil. Drain in strainer and place in jars. Add enough liquid
just to make juicy. If salsa is to be consumed within a week, store
in refrigerator. If salsa is to be stored longer - it needs to be
canned by normal processes. Makes about 3 to 4 pints.

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