Salsa

Salsa

Makes 10-20 servings. Recipe is by Jason and Eric Blevins.

3 lbs. Roma tomatoes, chopped

1 cup diced jalapeño peppers

1 cup diced serrano peppers

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 white onion, diced

1 red onion, diced

1 bunch of fresh cilantro, finely chopped

Juice of 2 limes

8 ozs. tomato sauce

8 ozs. water

3 cloves garlic, minced

1 tbl. salt

1 tsp. cumin

2 tbls. vinegar

1. In a large bowl, add the chopped vegetables and lime juice. Gently mix and set aside.

2. Combine the tomato sauce, water, garlic, salt, cumin and vinegar. Pour over the mixed vegetables and mix together. Refrigerate overnight for the flavors to combine.